Title: Shrimp Provencale
Categories: Shellfish French
Yield: 1 Servings

(for two)

10 Large Gulf Shrimp 4 scallions 1 clove minced garlic 2 sliced mushrooms 1/4 tomato, seeded and diced. 2 Tbsp butter 1 lemon 2 oz dry white wine 1 oz freshly grated Parmigiana or Romano.

Ingredient Notes:

I use a 16-20 count shrimp meaning that there is about 16-20 unpeeled shrimp tails to a pound.

Scallions:chopped into 1/4" pieces including most of the green tops.

I actually use 3 cloves but I'm a garlic freak.

Mushrooms: at the club I use commercial whites because they are cheap at home I like Cepes or shitakes).

1/4th of a really good tomato, seeded and diced. Again, at the club I use the flavorless commercial kind but at home I use homegrowns (Not by me. I'm blessed with gardening relatives. My wife's mother was from Ireland and taught all eight of the sons to garden and both the daughters to can.)

Dry white wine: a bit of the wine that you'll serve with the meal would be perfect)

Parmigiana or Romano. Here in the southwest there is a cheese called Queso fresca that I truly love. That would go well with this dish also. Melt the butter in a saute pan over medium heat and add the shrimp. Cook several minutes, tossing frequently to cook the shrimp about 3/4 done. Add the veggies and toss another minute or so to introduce the ingredients to each other. Add the wine and lemon juice and simmer until just slightly thickened. Serve over a bed of white rice with steamed, buttered broccoli as a garnish and a very cold, dry white wine to wash it all down with. Get out the candles! Strawberries and Champagne for desert!

Later, Mark Elliott

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