Orcas Island Shrimp Toss

Instructions

1. Melt the butter in a wok or large fry pan. Add the mushrooms and sauté over medium-high heat, moving them constantly to prevent burning. Season well with seasoning salt and continue cooking until the watery juices are gone and only the thicker, buttery mixture remains. Remove from heat and reserve in a warmed bowl.

 

2. Stir the garlic and shrimp together in a bowl. Return the pan to medium-high heat, add the olive oil, and heat 30 seconds. Add the shrimp, garlic, peppers and scallions and stir fry until the shrimp are about half cooked.

 

3. Return the mushrooms to the pan and toss together with the shrimp, peppers, and scallions.

 

4. Add the rice wine and B.O.D. Continue stir frying another minute or so, until the shrimp are just pink. The mushrooms will re-heat, and an incredible sauce of butter, wine, shrimp nectar, and B.O.D. will happen, so serve hot with a crusty bread so you can sop up every drop! A nice Chardonnay pairs well.

Ingredients

1½ pounds mushrooms, brushed or wiped with a paper towel and sliced

1 pound shrimp tails, shelled and deveined (no smaller than 40 per pound, please)

1 red bell pepper, seeded and cut in ~¼ x 1 inch pieces

2 bunches scallions, cut in 1 inch pieces (white and green parts)

8 large cloves garlic, pressed

⅓ cup each:  unsalted butter

                     rice wine

¼ cup olive oil

2 teaspoons B.O.D. hot sauce

Seasoning salt (Johnny’s Dock or Lawry’s)