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


  • 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


    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

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