This is great served over rice with a side of Stewed Black Beans (page 230) or served over boiled fettuccine.
INGREDIENTS | SERVES 1
1 tablespoon butter
1 tablespoon olive oil
¼ cup sliced mushrooms
1 green onion, thinly sliced
Dash salt
1 small tomato, cored and diced
1 garlic clove, minced
Juice from 1 lemon
2 tablespoons dry white wine or vermouth
¼ pound medium shrimp, shelled and deveined
¼ teaspoon Old Bay seasoning
Place a small skillet over medium heat. Once it is heated, add the butter and olive oil. Add the mushrooms, green onion, and a dash of salt. Cook for 4–5 minutes.
Stir in the tomato and garlic and cook for 3–4 minutes, or until the garlic smells fragrant and the tomato is starting to break down. Stir in the lemon juice. Cook for 1 minute.
Stir in the wine, the shrimp, and the Old Bay. Cook for 3–5 minutes, or until the shrimp turns pink. Serve while warm.
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