Shrimp Stephanie

This was the first dish that I created and claimed as my own, about three years ago. I got the idea from a cooking segment on Regis and Kelly but changed it up a bit for my own taste. It's super yummy and great on a cold night!





Shrimp Stephanie
1 pound shrimp, cleaned and deveined
1 large russet potato, peeled and diced small
2 cloves garlic, chopped
1 1/2 cup button mushrooms, chopped
1 cup frozen peas
1/4 cup parsley, chopped
white table wine
4 tablespoons unsalted butter
nutmeg
salt
black pepper

In a medium stock pot over medium heat, melt the butter and garlic. Add the potatoes. Cook for about fifteen minutes, until the potatoes are tender.

Add the garlic, peas and mushrooms. Saute for three to five minutes. Pour the wine, one turn around the pan. Add a pinch of salt and pepper. Add the parsley and a few dashes of nutmeg. Cook for eight to ten minutes. Serve warm.