24 ounces fresh or frozen peeled,deveined shrimp

3 cups sliced fresh mushrooms

12 oz onion, chopped

1.5 cups chopped green pepper

3 cloves garlic, minced

1.5 tablespoon olive oil or cooking oil

1/2 cup dry white wine

2 tablespoon instant chicken bouillon granules

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1-1/2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

1/4 cup cornstarch

1/8 teaspoon pepper

3 medium tomatoes, peeled, seeded, and chopped

3 oz grated Romano cheese

1/4 cup snipped parsley

Drop tomatoes in boiling water to cover for 1-2 minutes until skin cracks, immediately rinse in cold water

Prep everything in advance and have ready to add to receipe before starting to cook

May need to add water if mixture becomes too thick

1. Thaw shrimp, if frozen. Cut shrimp in half lengthwise, set aside.

2. Meanwhile, in a large saucepan cook mushrooms, onion, green pepper and garlic in hot oil until onion is tender but not brown.

3. In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper. Add to saucepan. Cook and stir until thickened and bubbly.

4. Add shrimp to wine mixture. Cover and simmer about 2 minutes or until shrimp turn opaque. Stir in tomatoes; heat through.

5. Spoon the shrimp mixture over pasta of choice which is not included in nutritional info. Sprinkle with Romano cheese and parsley. Toss to mix.

Makes 12 one cup servings

 

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