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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A favoured Shrimp dish, looks pretty on a buffet and tastes as good! Can be used as an appy, spread shrimp out on a platter lined with baby greens,drizzle heated sauce from the saute pan over all, instead of serving in a bowl with rice. Or serve for dinner over brown rice. Ingredients:
2 lbs raw jumbo shrimp, peeled and deveined |
2 cups sliced fresh mushrooms |
1/4 cup sliced green onion |
1/4 cup diced green peppers (, choose for colour) or 1/4 cup diced red pepper (, choose for colour) |
1 teaspoon salt |
1 dash pepper |
1/4 cup butter or 1/4 cup margarine, melted |
1/4 cup sliced pimientos (, i have used sliced black olives - your choice) or 1/4 cup sliced stuffed green olive (, i have used sliced black olives - your choice) |
1 teaspoon lemon juice |
1 tablespoon cornstarch |
hot, cooked brown rice |
Directions:
1. Saute the first 6 ingredients in butter until shrimp is done.
2. Stir in next 2 ingredients, (pimiento and lemon juice) heat thoroughly.
3. Remove shrimp, keep warm.
4. Add corn starch, cook over medium heat, stir until mixture starts to boil.
5. Pour over shrimp.
6. Serve over hot cooked brown rice.
7. White rice if you would rather.
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