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Skillet Shrimp with Shiitake Mushrooms

Ingredients

1 tablespoon extra-virgin olive oil

3 tablespoons butter (or dairy-free butter substitute)

½ cup white wine Juice of 1 lemon

1 medium onion, sliced into

½-inch rounds and each round cut in half

10 medium shiitake mushrooms, wiped clean and stems removed Salt and pepper, to taste

1 pound large shrimp, peeled and deveined

3 garlic cloves

1 lemon, cut into wedges, for garnish Parsley, for garnish

Directions

Combine the olive oil, butter, wine, and lemon juice in a skillet. Place over direct high heat on the grill until the butter melts. Add the onions and mushrooms, season with salt and pepper. Cook for 5 minutes over high direct heat with no lid, until the onions start to look opaque. The juices should be bubbling and steaming by now. Add the shrimp and garlic. Nestle the shrimp down between the onions and mushrooms so that they have contact with the skillet surface. Cook for 1-2 minutes, until the “face-down side” of the shrimp is red. Flip the shrimp. Cook for another 2-3 minutes, again until the “face-down side” is red. Pour into a serving dish and garnish with parsley and lemon wedges.

Servings

Serves 4.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Magazine Mushrooms Optionally Dairy Free Shrimp
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