1 tablespoon vegetable oil
1 pound baby shrimp
1 green bell pepper, peeled and cubed
1/2 teaspoon dried sage
salt and pepper to taste
2 tablespoons butter
Heat oil in a large skillet over medium heat. Cook baby shrimp in oil until they turn pink, then turn pink and cook an additional 5 to 10 minutes or until pink is opaque.
Meanwhile, saute green pepper and sage in the same skillet over medium heat. Add salt and pepper to taste and cook 5 minutes.
Using a slotted spoon, pour butter over all, then spoon sauce over the hot shrimp and shrimp. Add water as needed to cover. Simmer for 5 to 10 minutes, then stir in cream and cook until thick.
⭐ ⭐ ⭐ ⭐