St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
---------------------------------------------

Phoenix Shrimp Saute:

1 pound shrimp (heads off)

Heat 4 tablespoons shortening (not bacon grease, 
you Southerners out there...) to smoking

Add 2 scallions cut into first finger joint lengths
1 slice fresh ginger 
1 clove garlic
(mashed to pulp)

Add shrimp and saute over high flame 2-3 minutes
(depending on size of shrimp - remember:  cooking shrimp longer 
than 4 minutes total is heresy or something worse)

Stir in 2 tbsp dry sherry and 4 tbsps diced sweet pickles
Cook 1 more minute

Remove shrimp and veggies and keep warm.

To liquid in skillet add 3 tbsp soy sauce, 1 tbsp sugar and 
1 1/2 tsp cornstarch stirred to paste with 1 tbsp cool water.

Cook until mixture is smooth and thick, then add shrimp 
and vegetables and cook for 1/2 minute (till warmed).

Serves 4 (or 2 if you're serving me...)

- pax -
Andrew H. Auld; Lockport, NY