Shrimp
1/4 cup butter
1 pound breaded shrimp

Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.

Deviled Shrimp Sauce
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 (10 1/2 ounce) can beef consommé
1/2 cup water
2 tablespoons Worcestershire Sauce
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon Tabasco Sauce
Juice of 1 small lemon
3 cups hot cooked long grained white rice

Melt butter in a saucepan over low heat; add onion and garlic. Sauté until tender over medium heat. Add remaining ingredients, except lemon juice and rice. Heat to boiling, reduce to a simmer and simmer for 15 minutes or until liquid is reduced to about 1 cup. Add lemon juice.

Place rice on a serving platter. Put the shrimp on top and top with the sauce.

4 servings

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