Quick Shrimp Saute

On the way home from Mayport the other day, we stopped by the fish market to buy a few pounds of sweet fresh shrimp.  As soon as we got home, I cooked the shrimp in water mixed with apple cider. It didn't take long for the shrimp to turn pink.  I let them cool underrunning water rp stop the boiling and then peeled them, wrapped them up, and put them into the fridge for tomorrow's Quick Shrimp Saute.

Needed for the Quick Shrimp Saute

about a pound of shrimp (in my case, the shrimp is already peeled and cooked)

a small bunch of green onions (scallions) chopped

1 tsp minced garlic

1 tsp Worcestershire sauce or soy sauce

1 tsp dried basil leaves (or fresh, if available in the garden)

Also, mix together 1 cup of plain yogurt with 1 scant tbs all-purpose white flour.  Set aside.

Directions:  In margarine or canola oil, saute onions  and garlic for a few minutes.  Add the rest of the ingredients and lastly add the yogurt and flour mix.  Heat, but do not boil.

Serve over Jasmine rice and enjoy.

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