Teresa Schuchmann, Drive-Up Teller & Bookkeeping, Sheffield Office
Being a great cook (see recipe below) is not the only trait Teresa Schuchmann possesses that you may not know about. She keeps busy with walking, crocheting, reading, cooking and travel. Fall is her favorite time of year because you can enjoy the outdoors without the heat and humidity.
Teresa joined the UBTC team 9 years ago in 2004. She currently handles drive-up teller and bookkeeping duties in our Sheffield office. Teresa and her husband David, aka Butch, have two grown sons Adam and Josh. She is a member of her church council.
Shrimp Piccata by Teresa Schuchmann
3T flour 1tsp lemon pepper
1 ¼ # large shrimp, cleaned & deveined
2T olive oil 2 cloves garlic, finely chopped
½ c dry white wine ½ c vegetable broth
3T lemon juice 2T capers
2T butter 1T chopped parsley
3c cooked white rice
- Combine flour and lemon pepper in a shallow dish. Toss shrimp in mixture until coated.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook 2 minutes; turn and cook another minute. Remove shrimp to a plate.
- Add garlic to skillet and cook 30 seconds. Stir in wine, broth, lemon juice and capers. Bring to a simmer. Add shrimp and cook 1 minute, until heated through. Off heat, whisk in butter and stir in parsley. Serve with cooked rice.