God has given you a spiritual gift, and it is not the same as a natural ability. That natural talent, rightly sanctified for God’s use, often points toward the identity of your spiritual gift. But you should find out the special gift God has given you while you’re serving as diligently as you can without that definite information. In fact, in addition to the study of Scripture, the best way to discover and confirm which spiritual gift is yours is through serving.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy		Seafood	2	Servings

INGREDIENTS

12		-(up to)
18		Raw shrimp
1/2		Lemon; juice of (up to)
6	tb	Brandy
1	c	Tomato; peeled, seeded, diced
		Salt and pepper
1	ds	Pernod
1/2	ts	Crushed garlic
1	ds	Paprika
1	c	Chopped onions
1/2	c	White wine
1	c	Ketchup
1/2	c	Heavy cream
3		Spoons chopped parsley; more or less

INSTRUCTIONS

Butterfly shrimp, leaving tail on. Marinate shrimp for a few minutes with
garlic, paprika, and lemon juice. Heat butter and saute shrimp for few
minutes. Add onion and cook until soft. Flambe with brandy. Remove shrimp
and keep in warm place. Deglaze pan with white wine. Add tomato, ketchup,
salt and pepper. Cook until mixture thickens. Add heavy cream and again
cook down until thick. Sprinkle sauce with a little more paprika, chopped
parsley and dash of pernod. Add shrimp to pan and cook for a minute or two
until hot. Serve at once over rice pilaf. Scrves 2.
ARKANSAS TODAY, CHANNEL 11, KTHV
12/26/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”