Shrimp Saute

 Sautéed shrimp with rice and zucchini.

The first prototype of a shrimp dish based on sauce choron.

Seasoned, wild-caught, Texas gulf shrimp, sautéed in béarnaise butter with tomato concassé, flambéed with cognac.  This dish worked fairly well for the first go-round.  Served with Texmati Royal blend and sautéed zucchini with red and yellow bell pepper, onion, and garlic.


 As always your question or comments are welcome.

Until next time, Bon Appetit Y'all!

Chef Leslie Bartosh

#Texas_Shrimp, #Wild_Caught_Shrimp,

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