Shrimp Saute
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxgLO1VG4MCYghiz5-DolUQTX6wrM7yadaZeqP6sVxLJfUb9HDp_DPtgbEUkX1vSSSTmA6e3iTS2xJ6pmIEUbEitGxhRdTHCOiyb9q7-zhDeFq2JqcUCyl_sspoS5tn2nf4YoJleZBgzDY49CQYxdOT7diWRtDkjaM26vB5x05G3rAR2EMUZAy_1WVR0/w640-h480/P1007575a.jpg)
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,