recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
says: "Do not overcook the shrimp".
lb large shrimp
4 cloves garlic, minced
1/4 cup butter
1/4 cup white wine
Salt and pepper to taste
Dash of red pepper flakes
1/4 cup fresh chopped Italian flat leaf parsley
Diced tomato (optional)
Chopped green onions
the butter in a frying pan over medium heat. When
hot, add the garlic and shrimp. Cook just a minute
or two, until the shrimp turn pink.
the shrimp from the pan, and add the wine. Turn the
heat up to medium high, and cook until the sauce thickens.
with salt, pepper, red pepper flakes and parsley.
the shrimp to the pan, and cook for another minute.
immediately, using the garnish if desired.