Recipe by larchie
This is really good. Use large, fresh shrimp for best results (peel before cooking). This comes from one of my favorite diet cookbooks, modified to our tastes. Serve over brown rice for a delicious and complete meal.
Top Review by Paris D
WAY too salty. The nutrient breakdown on this page is WRONG. We looked at the back of the Tony Cachere's creole seasoning bottle and figured out the *real* sodium content. For 4 servings, this recipe has 1980 mg of sodium PER serving. That's about 75% of your DAILY sodium intake. This was so salty, it burns your mouth. Very unpleasant.
- 4 teaspoons peanut oil
- 8 ounces baby portabella mushrooms, sliced
- 1 bunch green onion, sliced
- 1 red bell pepper, diced
- 2 garlic cloves, diced
- 1 lb shrimp, fresh and shelled
- 2 tablespoons creole seasoning (I use Tony Cachere's)
- 2 tablespoons white wine
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil (or one tablespoon fresh)
- salt and pepper
Directions See How It's Made
- Place shrimp in bowl and mix well to coat with creole seasoning.
- Heat two teaspoons of oil in large skillet on medium high heat. Add mushrooms, scallions, pepper, and garlic. Saute 5 to 7 minutes, until tender.
- Add shrimp and rest of the oil. Add wine, red pepper, and basil. Cook until shrimp is cooked (pink and firm), stirring constantly.
- Serve over brown rice and enjoy.