|½ cup||Butter or margarine|
|3 tablespoons||Green onion; minced|
|6||Garlic cloves; minced or pressed|
|3 tablespoons||Lemon juice|
|½ pounds||Fresh mushrooms; sliced|
|½ pounds||Medium Size Shrimp; Shelled And, De Veined|
|⅓ cup||Dry white wine|
|½ teaspoon||Grated lemon peel|
|2 tablespoons||Parsley; minced|
|⅛ teaspoon||Hot pepper sauce|
Combine butter, green onions, garlic, lemon juice and salt in a 2 quart casserole. Microwave at high (100%) until hot and bubbly, 3 to 4 minutes.
Mix in mushrooms, shrimp and scallops, coating well. Microwave at medium high (70%) until shrimp are pink and scallops opaque, 5 to 6 minutes. Stir in wine, lemon juice, parsley and hot pepper sauce. Microwave at medium high (70%) until heated through, 1½ minutes. Turn into serving dish and garnish with lemon slices. Serve with rice. Makes 4 servings.
Recipe by: Microwave
Posted to recipelu-digest Volume 01 Number 214 by "Diane Geary" <diane@...> on Nov 7, 1997
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