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
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
