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. Marinate Shrimp: Peel and devein shrimp. Marinate with soy sauce, white pepper, salt, sugar, and Accent for 30 minutes.
2. Sauté Shrimp: Heat olive oil and 1 tbsp butter over medium-high until foaming. Sauté onion and garlic until limp, add shrimp, and cook until pink. Add rice wine halfway through. Remove shrimp and set aside.
3. Make Roux: In the same pan, melt remaining 2 tbs butter over medium-low. Gradually stir in flour until smooth.
4. Build Sauce: Slowly add milk and half-and-half, stirring constantly. Simmer 10 minutes until thickened.
5. Finish: Return shrimp to the sauce and warm through. Stir in beaten egg yolk gently but do not boil.
6. Season: Remove from heat and season with salt, black pepper, Louisiana hot sauce, basil, and parsley. Thin with chicken stock if needed.
7. Serve: Serve over cooked pasta with plenty of garlic bread.

Chef's Notes

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

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