Maine Shrimp Stew
 
5 lb.  fresh maine shrimp
  sweet butter (not substitute)
3 quart  half & half
  course ground black pepper
 
saute shrimp in butter on low heat, until they are firm but not mushy. 
make sure your butter does not burn. shake a good amount of black pepper 
over the shrimp. when shrimp are done, add 3 quarts. half & half. let 
simmer. if too thick, add a small amount of whole milk. 
 
serves: 12 
tip: it will taste best if made a day ahead. 
 
for shrimp chowdah 
cook diced potatoes with sauteed onions, and add to the stew mixture. 
 
 
-- 
(ID: 11907) Mirror: rec.food.recipes: Wed, Jul 9, 2003


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