Shrimp scampi

You will need:

• 1 1/2 pounds raw shrimp (just buy a bag)
• 1/4 Cup butter
• 1/2 Cup olive oil
• 8 shallots, chopped very fine
• 4 garlic cloves, finely chopped
• 1 Cup stewed tomatoes (I used canned)
• 1/2 Cup mushrooms
• 1 teaspoon salt (I don't recommend table salt, use kosher or sea salt)
• pepper, to taste (use a grinder, so much better)
• 1/3 Cup lemon juice
• 1/4 cup chopped parsley (fresh is nice, but you can add dry at the end of the recipe if its easier)

1. Clean the shrimp (unless you are a time saver and bought the clean ones). If you are feeling extra saucy, you can keep the shells in the freezer and make shrimp bisque later on (I will post a recipe for that soon)
2. Heat butter and oil in a pan. Then add shallot and garlic.
3. Saute, then add tomatoes and mushrooms.
4. Add salt and pepper, lemon juice, parsley, and shrimp
5. Heat mixture 10 minutes or until shrimp look done. 

Tips:

• Shrimp will go from a blue/gray color to pink when ready. Heating them too long makes them chewy. 
• This isn't a recipe you can walk away from, you will need to stay nearby
• Shrimp scampi is wonderful over white rice. The liquid mixture is great on bread. 

we added capers towards the end of the dish, they were delicious!