This fabulous shrimp dish is so simple to make, and will sure be a hit with your family and friends. It can be served as an appetizer, or as the main course; accompanied by white rice and a green vegetable. Serves 6 appetizers or 4 main course
Shell and devein shrimp. Refrigerate until ready to use.
In hot butter and oil in large skillet, sauté shallots and garlic, stirring 3 minutes. Add tomatoes and mushrooms; cook stirring for 5 more minutes.
Add lemon juice, 2 tbsp [25 mL] parsley. Salt and pepper to taste.
Add shrimp, toss to mix well.
Divide shrimp mixture into six individual Au Gratin baking dishes, or one 9-inch x 12-inch [22 x 30 cm] baking dish. Broil, 6 to 8 inches from heat, 10 minutes, or just until shrimp are tender. Sprinkle with remaining parsley.
Depending on the size of the shrimp you may need to stir
them if only the top turns pink and continue broiling for a few more
I have also used large unfrozen cooked shrimp and broiled
until hot and bubbling. Approximately 6