Peppered Shrimp

[**Sapphire**]

Calling All Shrimp Lovers

From "From Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your DailyInbox newsletter.


INGREDIENTS:


1/4 pound unsalted butter (1 cube), divided

1/4 cup green onion, finely diced

1/4 cup red onion, chopped

1/2 teaspoon garlic, minced

2 tablespoons red pepper, seeded, deveined and chopped

2 tablespoons green pepper, seeded, deveined and chopped

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly-ground black pepper

1/2 teaspoon dried basil

3/4 pound medium to large shrimp, peeled and deveined

1/3 pound sliced fresh mushrooms (7 to 10 mushrooms)

6 tablespoons chicken broth, divided

2 tablespoons chopped parsley

TO PREPARE:

In a large saute pan over medium heat, melt half of the butter. Add onions, garlic, peppers and seasonings and saute until ingredients soften, about 4 to 5 minutes.

Stir in shrimp and cook 1 minute or until shrimp turn pink on both sides.

Add mushrooms and 1/4 cup of broth to shrimp and stir. Add remaining butter, parsley and remaining broth. Cook until sauce thickens slightly.

Serve immediately over pasta or rice.

SERVES: 4

[HeadBanger]

This is one I'm going to have to try for the women in my life.