Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

Ingredients Edit

Sauce Edit

Directions Edit

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

Sauce Edit

  1. Melt butter in a saucepan over low heat then add onion and garlic and sauté until tender over medium heat.
  2. Add remaining ingredients except lemon juice and rice.
  3. Heat to boiling then reduce to a simmer and simmer for 15 minutes.
  4. Add lemon juice.
  5. Serve over rice.

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