Grilled Shrimp and Mushrooms With Rice and White Wine & Lemon Butter Finishing Sauce
You'll want to fire up the grill for this delicious shrimp entrée.
Servings: 4 servings
Ingredients
- 2 16 oz. packages Omaha Steaks Wild Argentinian Red Shrimp
- 2 tablespoons olive oil
- 2 tablespoons Omaha Steaks Salt & Pepper Seasoning
- 4 cups of your favorite rice
- 16 medium-sized mushrooms, whole
- 1/2 teaspoon parsley, chopped
- 1/2 teaspoon thyme, chopped
- 1 12 oz. package Omaha Steaks White Wine & Lemon Butter Finishing Sauce
Instructions
- Leave shrimp in packaging and either thaw overnight in the refrigerator or place them in a bowl with cold water for 20 minutes.
- Pat dry with paper towels and preheat grill to medium-high.
- Drizzle the shrimp and mushrooms with olive oil, then season with Omaha Steaks Salt & Pepper Seasoning and chopped herbs.
- Add shrimp and mushrooms to a grill basket and place on the grill, turning frequently for 5-6 minutes until cooked.
- In a small saucepan, heat the White Wine & Lemon Butter Finishing Sauce over medium, whisking until warm.
- Prepare rice according to the instructions on the packaging.
- Assemble: Pour the sauce on the bottom of a medium-sized bowl, then top with shrimp, mushrooms, and rice.