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Parmesan Peppercorn Grilled Shrimp



  • 1 cup beef stock or dissolve one bouillon cube in 1 cup water
  • Salt and pepper to taste


  1. Heat butter in small, heavy skillet over low heat until browned. Add onion and sauté until light brown.
  2. Remove and discard onion. Stir in flour until well blended. Cook over low heat, stirring constantly, until flour is a deep mahogany brown.
  3. Remove from heat. Gradually stir in stock. Return to heat and bring to a boil, stirring constantly. Boil for 1 minute. Stir in salt nd pepper.
  4. Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.

Yield: 1 cup

Mushroom Brown Sauce: Make brown sauce except add 1 cup sliced mushrooms to the butter or drippings. Brown slowly before adding flour. Stir in a few drops Worcestershire sauce.

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