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The Recipe File

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The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks.

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Pasta, Seafood and Eggs:
Shrimp and Mushroom Sauté

from Stop and Smell the Rosemary...
Recipes and Traditions to Remember



INGREDIENTS:
1/2 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
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1/4 teaspoon Tabasco Sauce
2 tablespoons bourbon
__________

3 cups cooked rice or pasta
1 lemon, quartered

TO PREPARE:

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 - 4


Copyright 1996 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site to purchase copies of Stop and Smell the Rosemary and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Stop and Smell the Rosemary, are returned to the community.
 

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