About this time during Lent every year, Grams gets very tired of eating seafood. This leads me to look for some creative recipes. I made this one recently; it was quick, easy and tasty.
1 lb. shrimp, peeled and deveined
2 Tablespoons butter
1/2 cup chopped green onions
1/2 cup fresh sliced mushrooms
1 cup white wine
1 Tablespoon cornstarch
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
Fresh parsley
Melt butter in skillet. Saute onion and mushrooms over medium heat until soft. Add shrimp and cook, stirring occasionally, until shrimp turns pink, careful not to overcook. Dissolve cornstarch in wine and add to skillet along with salt, Worcestershire sauce and cayenne. Serve over thin noodles or rice. Garnish with parsley.
