Ingredients
2 lbs. of shrimp, peeled and deveined
2 large potaotes, peeled and cubed
1/4 cup flour to coat potatoes
1 lb. mushrooms, sliced
1 sick margarine
1 cup white wine, separated
salt
white pepper
granulated garlic
granulated onion
cooked white rice for 6 servings
Preparation
Put flour and potatoes in a plastic bag; shake to coat.
Melt the margarine in a large saucepan. Add potatoes. Cook brabant style over medium heat (about 8 minutes).
Pour in 3/4 cup of wine. This will deglaze the pan of any potatoes that may have stuck to the bottom.
Add mushrooms; cover and cook until tender (about 5 minutes)
Add the seasonings to taste.
Add shrimp. Cook over medium/low heat until pink (about 10 minutes).
Taste for final flavorings. The additional wine may be added at this time.
Let cook for an additional 5 minutes.
Serve over hot rice, stew style.
Hot French bread and a salad goes well with this.
