Shrimp Saute
Saut é ed shrimp with rice and zucchini. The first prototype of a shrimp dish based on sauce choron. Seasoned, wild-caught, Texas gulf shrimp, saut é ed in b é arnaise butter with tomato concass é , flamb é ed with cognac. This dish worked fairly well for the first go-round. Served with Texmati Royal blend and saut é ed 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,