Ingredients:
3 tablespoons olive oil
1 1/2 lbs large shrimp, shelled and deveined
1 lb mushrooms, sliced
3 garlic cloves, minced
3 medium tomatoes, diced
2 tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons finely chopped fresh parsley
3 cups hot cooked rice
Directions:
In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook shrimp stirring frequently, until shrimp turn pink, about 3 minutes.
Remove from pan and set aside.
In same skillet, in remaining tablespoon of hot oil, add mushrooms and garlic and cook until mushrooms are tender, about 5 minutes, stirring occasionally.
Add tomatoes, lemon juice, salt, and pepper and cook 3 minutes more.
Return shrimp to skillet and heat through.
Sprinkle with parsley and serve over rice.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.