1 stick unsalted burrer
1 cup finely chopped scalllons
1 cup chopped celery
1/3 cup chopped parsley
1/2 cup each chopped red and green bell peppers
3 large doves garlic, minced
1 teaspoon, salt
1/2 teaspoon Tabasco
1 tablespoon Worcestershire
1 tablespoon cornstarch
1/4 cup dry white wine
2 pounds raw shrimp, peeled and deveined
Chopped parsley, for garnish Cooked grits
In 3 large skillet melt the butter and add all. of the chopped vegetables.
Add the salt, Tabasco and Worcestershire. Stir and cook over high heat for 1 minute.
Cover, reduce heat to low and cook for 25 minutes, stirring occasionally.
Dissolve cornstarch in. wine and stir into vegetable mixture.
Add shrimp and cook, stirring, just until shrimp are pirJc and cooked through.
Spoon over a small mound of cooked grits. Garnish with chopped parsley.
Serve a small serving as appetizer course or a larger portion as a supper dish.
Recipe from a cooking class with Chef Marilyn Harris