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| Delectable Shrimp...Oh so good! |
What to do...I really didn't want to make the same old thing of overcooked shrimp and homemade shrimp sauce, so I put on my thinking cap and came up with this little number. I recently had been to Heavenly Olive Oils in Kansas City and had purchased an 18 year old Traditional Balsamic Vinegar, and decided that my shrimp dish would benefit from a dash or two.
This is not difficult and so simple that Dave could have put it together.
So let's begin...
Equipment needed:
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| Mushrooms and Shrimp in broth. |
Saute pan
Tongs Spoon
Ingredients:
3 Tbsp. Butter
10 Frozen Shrimp
1 Cup Cremini Mushrooms
1 Tbsp. Tastefully Simple Garlic Garlic
6 to 7 Turns of Tastefully Simple Seasoned Salt from a mill.
2 Tbsp 18 Year old Traditional Balsamic Vinegar
Melt butter over medium low heat, add Tastefully Simple Garlic Garlic then immediately add frozen Shrimp. Spoon butter garlic mixture over shrimp till they start to thaw. Add mushrooms and continue to toss in butter garlic mixture releasing moisture from shrimp and mushrooms. There should be a good bit of broth at this time. Add the Traditional 18 year old Balsamic and stir gently. Shrimp will start to shrivel or get more in a circle, this is the time to remove them from the heat and serve. You want to make sure you have a nice broth to dip with. The key to this dish is to cook it slowly.
Serving suggestions: Shrimp can be served over noodles, brown rice or spiraled zucchini that has been lightly sauteed in coconut oil.
Peace, Love and Happy Eating…
