Biggie Shrimp

Ingredients

• 1 lb peeled raw shrimp
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 C milk
• 1 C Half-and-half
• 3 tbs butter
• 3 tbs flour
• 1 egg yolk, beaten
• 3 tbs olive oil
• 2 tbs soy sauce
• ½ tsp salt
• ½ tsp white pepper
• ¼ tsp Accent
• dash sugar
• 1 tsp rice wine
• cooked pasta of choice

Directions

1. Peel and devein peeled shrimp and marinate in soy sauce, white pepper, salt, sugar, and Accent for 30 minutes.
2. Over medium-high heat, heat olive oil and 1 tbs of the butter until the butter is melted and begins to foam and brown slightly.
3. Add onion and garlic and sauté until limp, then Add shrimp and sauté until pink, adding rice wine about halfway through the cooking process. Remove shrimp mixture and set aside.
4. In the pan in which the shrimp were cooked, melt the remaining 2 tbs of butter over medium-low heat.
5. To this mixture, gradually add the flour and stir until smooth. Add the milk and Half-and-half slowly to the roux mixture and simmer for 10 minutes or until thick, stirring constantly. Add the cooked shrimp to the sauce mixture and bring to temperature.
6. Add the beaten egg yolk and heat thoroughly but DO NOT boil.
7. Remove from heat and season with salt, black pepper, Louisiana hot sauce, basil and parsley to taste. The sauce may be thinned with chicken stock, if desired.
8. Serve over the cooked pasta of your choice with plenty of garlic bread.

Chef's Notes

• Favorite of my son, who was big when he was little