| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Posted |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Large shrimp |
| 2 |
oz |
Crimini or button mushrooms |
| 1 |
sl |
Thick-cut bacon; 1/4-inch strips |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; thinly sliced |
| 2 |
tb |
Medium dry sherry |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
|
Tw crushed red pepper |
|
|
Parsley-garnish |
|
|
Lemon wedges-garnish |
INSTRUCTIONS
Peel and devein the shrimp. Clean and slice mushrooms into quarters. Cook
bacon in large skillet until brown and crispy. Drain on paper towels and
set aside. Add oil to bacon drippings in skillet. Add mushrooms; cook and
stir 2 minutes. Add shrimp and garlic; cook and stir 3 minutes or until
shrimp turn pink and opaque. Stir in sherry, lemon juice and crushed red
pepper. Remove shrimp to serving bowl with slotted spoon. Cook sauce 1
minute or until reduced and thickened. Pour over shrimp. Sprinkle with
reserved bacon. Garnish.
MC format by Bill Camarota e-mail: gfx4tv@acy.digex.net
Recipe By : Creative Cooking Collection Cookbook
Posted to MC-Recipe Digest V1 #313
Date: Tue, 26 Nov 1996 00:23:37 -0500 (EST)
From: Bill Camarota <gfx4tv@acy.digex.net>
A Message from our Provider:
“Your pain touches God’s heart”