Printer Friendly
SHRIMP SAN FRANCISCO
YIELD 1 PORTION
CHOPPED PARSLEY PINCH
LEMON JUICE ½ LEMON
WHITE WINE ¼ CUP
SHRIMP BASE TO TASTE
CHOPPED GARLIC 2 TBSP
BUTTER CUBES ½ STICK
LARGE SHRIMP 9
SLICED MUSHROOMS ½ CUP
ROMANO CHEESE PINCH
CHOPPED PARSLEY PINCH
PROCEDURE:
1. PLACE THE ABOVE INGREDIENTS IN A MEDIUM SAUTE PAN.
2. COOK ON MEDIUM HEAT UNTIL SHRIMP ARE ALMOST DONE. APPROXAMATELY 3-4 MINUTES.
3. ADD SLICED MUSHROOMS AND COOK AN ADDITIONAL 1 MINUTE.
4. ADD 1 TABLESPOON OF CUBED BUTTER AND REMOVE FROM HEAT.
5. WHEN BUTTER IS MELTED AND SAUCE IS SMOOTH, PLACE ON A BED OF ANGEL HAIR PASTA.
6. TOP WITH ROMANO CHEESE AND PARSLEY.
YIELD 1 PORTION
CHOPPED PARSLEY PINCH
LEMON JUICE ½ LEMON
WHITE WINE ¼ CUP
SHRIMP BASE TO TASTE
CHOPPED GARLIC 2 TBSP
BUTTER CUBES ½ STICK
LARGE SHRIMP 9
SLICED MUSHROOMS ½ CUP
ROMANO CHEESE PINCH
CHOPPED PARSLEY PINCH
PROCEDURE:
1. PLACE THE ABOVE INGREDIENTS IN A MEDIUM SAUTE PAN.
2. COOK ON MEDIUM HEAT UNTIL SHRIMP ARE ALMOST DONE. APPROXAMATELY 3-4 MINUTES.
3. ADD SLICED MUSHROOMS AND COOK AN ADDITIONAL 1 MINUTE.
4. ADD 1 TABLESPOON OF CUBED BUTTER AND REMOVE FROM HEAT.
5. WHEN BUTTER IS MELTED AND SAUCE IS SMOOTH, PLACE ON A BED OF ANGEL HAIR PASTA.
6. TOP WITH ROMANO CHEESE AND PARSLEY.
