1 lb. fresh shrimp
1 egg, slightly beaten
1/4 tsp. salt
1/2 c. fine bread crumbs
1/4 c. butter
Deviled shrimp sauce
3 c. hot cooked instant brown rice

May use frozen shrimp, thawed.

Roll shrimp in mixture of egg and salt, then in bread crumbs. Brown in butter over medium heat for about 10 minutes or until shrimp turns pink. Remove shrimp and keep warm while preparing sauce. Arrange shrimp on rice and pour sauce over all. Makes 4 servings.

(May use white rice if desired.)

1 c. onion, finely chopped
1 clove garlic, minced
2 tsp. butter
1 (10 1/2 oz.) can consomme
1/2 c. water
2 tbsp. steak sauce
1 1/2 tsp. mustard
1/2 tsp. salt
1/4 to 1/2 tsp. Tabasco
2 tbsp. lemon juice

Saute onion and garlic until tender. Add remaining ingredients except lemon juice. Bring to a boil and simmer 15 minutes or until volume is reduced to 1/2, then add lemon juice.