1 lb. large shrimp, peeled and de-veined
1 bunch broccoli florets
1 small onion, chopped...
1 red bell pepper, chopped
4 large mushrooms, quartered
4 T. butter
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
sesame seeds (optional)
Melt 2 T. of the butter over med. high heat in a skillet. Add in the veggies and cook for 3-4 minutes to soften, but still be crunchy. Remove from the skillet. Melt the remaining butter in the skillet and add in the shrimp (make sure the shrimp are dry, I use a paper towel to do this). Stir and cook for 4-5 minutes or until pink. Add the veggies back to the skillet along with the house seasoning and a sprinkling of sesame seeds. Toss to rewarm the veggies for a minute. Serve with rice.
1 bunch broccoli florets
1 small onion, chopped...
1 red bell pepper, chopped
4 large mushrooms, quartered
4 T. butter
1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
sesame seeds (optional)
Melt 2 T. of the butter over med. high heat in a skillet. Add in the veggies and cook for 3-4 minutes to soften, but still be crunchy. Remove from the skillet. Melt the remaining butter in the skillet and add in the shrimp (make sure the shrimp are dry, I use a paper towel to do this). Stir and cook for 4-5 minutes or until pink. Add the veggies back to the skillet along with the house seasoning and a sprinkling of sesame seeds. Toss to rewarm the veggies for a minute. Serve with rice.
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