Deviled Shrimp

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

• Contributed by Catsrecipes Y-Group

Ingredients

• ¼ cup butter
• 1 pound breaded shrimp

Sauce

• 2 tablespoons butter
• 1 medium white onion finely chopped
• 1 clove garlic minced
• 1 can beef consommé
• ½ cup water
• 2 tablespoons Worcestershire sauce
• 1½ teaspoons prepared mustard
• ½ teaspoon salt
• ½ teaspoon Tabasco sauce
• juice of 1 small lemon
• 3 cups hot cooked long grained white rice

Directions

1. Melt butter in skillet over low heat then add shrimp and cook until browned.
2. Remove from heat and keep warm.

Sauce

1. Melt butter in a saucepan over low heat then add onion and garlic and sauté until tender over medium heat.
2. Add remaining ingredients except lemon juice and rice.
3. Heat to boiling then reduce to a simmer and simmer for 15 minutes.
4. Add lemon juice.
5. Serve over rice.