Garlic-Lemon-Butter Shrimp & Mushrooms

I think that the title of this post might just be enough of a recipe that I could leave now. But then what would be the point of having a blog?

Well, the point of this blog has been kinda absent the past couple of months. Not because I stopped eating (ha!), but because I stopped cooking and started grilling. And I haven't been able to stop. Chicken and zucchini, pork chops and mushrooms, Salmon and asparagus...if it's been in my kitchen lately, it went outside to the grill and came back already eaten.

But shrimp were on sale this week, and I have a hard time NOT burning the ever-loving shrimpiness out of shrimp when I grill them. So it was back to the kitchen for this one.

I was out of real butter, fresh garlic and lemons. So I used fake butter, garlic powder and some bottled juice. And it was SPECTACULAR. So, food snobs be damned, I made heaven in a bowl with "fake" ingredients.



And it was only when I got to the end of my bowl and slurped up the last of the buttery-lemony-garlicy sauce that I realized...this dish needs bread. A good chunk of it to soak up all those juices. The Professor was eating his over rice and when I mentioned that, he stopped cold, pointed a finger towards the kitchen and said "Go! Do it NOW!"

Since I was out of lemony-garlicy-buttery juice, I'll let you ponder if you think I went and did that.

But if I'm back in the kitchen in an hour, making a batch of Garlic-Lemon-Butter sauce...well, it's no one's fault but my own, because I think I may have a new addiction.

Garlic-Lemon-Butter Shrimp & Mushrooms

• 1 lb 31-35 (or any large-ish) shrimp, peeled and de-veined
• 8 oz button mushrooms, quartered (of just halved if they're small)
• A bunch of globs of butter or a buttery-type substance (I used Country Crock)
• Many, Many dashes of Garlic Powder
• about 2 Tbsp of lemon juice
• about 1 Tbsp dried basil

Glob a bunch of butter in a skillet over medium heat, and when it's about half melted, add the mushrooms. Shake about 1 tsp of garlic powder over the whole thing and stir it. Let the mushrooms cook for about 10 minutes - you want them to release their liquid, but not dry out.

In a small bowl, mix a couple more tablespoons (or just globs - there was no measuring tonight) of Buttery Stuff with another teaspoon or so of garlic powder and the dried basil.

Turn the heat up to medium-high.

Add the Buttery Stuff Mixture and the lemon juice to the skillet, then dump in the shrimp. I used my tongs to make sure they were all at the bottom of the skillet, and then turned them over when they started to turn pink.



When the shrimp is thoroughly pink, your dish is Done.



Serve over rice, or - if you want heaven in a bowl - just pour it in a bowl and serve with some nice thick bread to soak up the juices.