SKILLET SHRIMP

Good morning.  Another sunny morning in California.  What a great day ahead.  Today I have a recipe for you that I have been making for more years than I would like to admit.  I got it many years ago from a friend when I lived in Rochester, New York.  I have no idea where she got it since I just have it typed on a recipe card.  So thank you to whomever this came from.

SKILLET SHRIMP

Makes 4 servings

2 cloves of garlic, chopped fine
1/4 cup olive oil
1/4 cup of butter
 3 cups cooked shrimp about 2 1/2 to 3 lbs (med sized)
1/2 tsp salt
1/8 tsp pepper
1 tablespoon flour
1/2 cup dry white wine
1/2 tsp oregano
1/2 cup grated Parmesan cheese
1 tsp chopped Italian flat leaf parsley
1/2 cup bread crumbs
3 cups hot fluffy rice

Let the garlic stand in the oil for at least 1/2 hour.  Heat oven to 350 degrees.  Put the butter into a large skillet, when melted and hot, not brown, heat the shrimp just for a couple of minutes.  Add salt, pepper.  Spoon without the butter into a 1 1/2 quart casserole.  Mix flour with a little wine, stir into the butter in the skillet.  Simmer to a light golden.  Stir in the oregano, the rest of the wine, garlic oil.  Pour over the shrimp.  Combine Parmesan, parsley, crumbs and sprinkle over shrimp.  Bake 30 minutes or until light brown.  Serve over hot rice.  Serve with a green salad and a glass of white wine.  Yummy!  (and easy)

Thanks for stopping in today
Ciao
Grayce