Shrimp (five large per member)
Butter (a lot)
Garlic (a lot)
Parsley (one bunch as opposed to a whole bunch…)
White wine (one bottle)

Melt butter. Add garlic, parsley, wine. Clean and de-vein shrimp. Fry shrimp in butter for approximately three minutes – until white. Remove from heat. Pour butter over shrimp. Serve with rice or baby potatoes.

All recipes serve small to large fire stations/households. Countless calories, fat and carbohydrates. Good for energy needed to fight fires and/or reclining in front of the TV after playing cards for who does the dishes.

Ed’s Wines:
“The theory is to cook with the same wine that you’re drinking but I never do. Don’t spend more than $15 on a wine you plan on just cooking with.” I don’t usually argue with the cook but my husband is known from time to time to toss his own coveted wine, from his glass, into a dish just to keep the guests entertained. Red Wine – use White Zinfandel as Marsala Wine can be too sweet for Chicken. White Wine – Fume Blanc which is a little lighter than a chardonnay for Clam and Shrimp meals.