Shrimp in Cream Sauce

1 pkg. frozen shrimp, peeled and deveined

a few tablespoons flour (self rising or all purpose, doesn't matter)

2 T. butter

1 T. oil

1/2 c. heavy cream

1/4 c. dry vermouth or zinfandel

salt and pepper

Melt butter and oil in a large skillet over medium. While butter is melting, shake shrimp in a freezer bag with the flour. Immediately place shrimp in a single layer in the melted butter (before flour becomes gummy). Cook for 2 minutes or until browned on one side, then flip and brown on the other side. Cook shrimp in 2 batches if necessary. Remove cooked shrimp to a shallow casserole dish, bowl, or whatever.

After shrimp has cooked, deglaze the pan with the vermouth and cream and season with salt and pepper to taste. Cook for 4 min. or until mixture has reduced by half. Pour warm cream sauce over cooked shrimp and serve with crusty bread for sopping up extra sauce.

*Cook's Note: I'd thought about adding about 1/2 T. flour to the cream sauce to thicken it up a little but haven't given it a try yet. You may want to test it out and see how it works - leave me a post if it turns out good!

Venison Chili

Well, the first recipe of venison chili has been made for 2009! TJ tasted it last night and almost ate the whole pot full by accident. Here's how I make mine - adjust seasonings etc. according to your taste.

2 lbs. deer burger

3 cans mexican chili beans

1 can dark red kidney beans, drained

1 can tomato sauce

1 can original Ro-tel

1 medium onion, finely chopped

1 tsp. cumin

1 tsp. charbroil seasoning (optional)

Throw it all in a crock pot, cover and cook on low for at least 8 hrs. Make sure to stir every couple of hours or so, until the meat cooks, and break up any lumps. Ladle into big bowls, and top with sour cream and cheese if you've got 'em. Awesome dinner served alongside a roaring fire with crunchy corn pones and a salad.