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Shrimp and Mushroom Sauté
From Stop and Smell the Rosemary
½ cup (1 stick) unsalted butter
8 ounces fresh mushrooms, sliced
1 clove garlic, minced
1 pound fresh shrimp, peeled and deveined
2 Tablespoons fresh lemon juice
2 Tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 Tablespoons chopped fresh chives
¼ teaspoon Tabasco sauce
2 Tablespoons bourbon
3 cups cooked rice or pasta
1 lemon, quartered
Melt butter in a medium skillet over medium heat. Add mushrooms and garlic. Sauté until tender. Add shrimp and cook until slightly pink. Stir in lemon juice, parsley, salt, pepper, chives, Tabasco and bourbon. Heat thoroughly, stirring occasionally. Serve over rice or pasta and garnish with lemon wedges. Serves 3 to 4.
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