Legacy Reserve at Old Town Newsletter

Ingredients:

3 dozen shrimp (21-25 count) peeled and deveined
2 lbs. pasta, cooked al dente
1/4 lb. butter
1 tbs. garlic, sliced
1/4 cup green onions, diced
1/4 cup mushrooms, sliced
1/4 cup red bell pepper, julienne
1/4 cup yellow bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup Creole tomatoes, diced
1/4 cup black olives, sliced
2 tbs. flour
1 oz. dry white wine
2 1/2 cups hot shellfish or chicken stock
1 tsp. lemon juice
1 tsp. parsley
salt and pepper, to taste

Directions:

In a heavy bottom sauté pan, melt butter over medium-high heat. Sauté garlic, green onions and mushrooms approximately 2 minutes or until mushrooms are slightly wilted. Add bell peppers, tomatoes and olives, stir into mixture and cook one additional minute. Add shrimp and stir fry into vegetables until shrimp begin to turn pink and curl, approximately 2 minutes. Sprinkle in flour and blend into dish until white roux is achieved. The flour will absorb most of the liquids in the pan and act as a thickening agent for the sauce. Deglaze with white wine and add hot stock, whisking well into seasoning mixture. Add lemon juice and parsley and season to taste using salt and pepper. Cook until sauce is thickened and shrimp are perfectly cooked, but not overdone. Additional chicken stock may be added should sauce become too thick. Serve over your favorite pasta.