Sautéed Shrimp with Sun Dried Tomato Piccata Sauce

By 5har0n_nguy3n

Ingredients

• 2 tablespoons olive oil
• 5 garlic cloves minced
• 6 ounces crimini or brown mushrooms quartered (about 2 cups)
• 24 – 16/20 count shrimp (peeled, deveined, and tails removed) about 1 Lb.
• 1 cup clam or fish broth
• 4 ounces Sun dried Tomato Gourmet Butter (1/2 of a tube, at Gemini)
• 2 tablespoons capers
• 1 tablespoon plus 1 teaspoon of cornstarch
• juice of half a lemon
• ground black pepper to taste

Preparation

Step 1

Prepare your choice of pasta or rice.
Meanwhile, pre-heat a large 4-quart saucepan to medium heat on the stovetop. Place the olive oil and garlic in the pan. Sauté for 20 seconds until garlic is fragrant. Add the shrimp, broth, butter and capers. Increase heat to medium-high. Cook 2 to 3 minutes or until shrimp are just opaque in the center.
In a separate bowl combine the cornstarch with lemon juice until smooth. Stir this into the shrimp and sauce mixture until it thickens up. Turn the heat off. Season to taste with ground black pepper. Serve over your favorite pasta or rice.