Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 shallot 2 green onions 8 ounces sliced mushrooms 1 cup grape tomatoes 1 cup white wine 1/2 cup fino sherry 1 pound peeled shrimp 2 Tablespoons butter Salt and freshly ground pepper to taste DIRECTIONS Heat olive oil over medium-low heat in a heavy bottomed skillet with a cover. Add shallot, green onions, mushrooms and tomatoes. Stir well to coat with oil. Cover and cook 15-30 minutes until all veggies are tender and the released juices have created a sauce. Add wine and sherry, bring to boil and stir in shrimp. Reduce heat to low, cover and cook 10-15 minutes, stirring occasionally, until shrimp are opaque. Remove from heat. Stir in butter, one Tablespoon at a time to thicken sauce. Taste and adjust seasoning. Serve immediately. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
