I love throwing together a quick meal for Sherry on demand. That is she says, “I’m hungry,” and I say, let me see what I can fix.” I had these collard greens already prepared and in the fridge, and I had these fresh shrimp and some mushrooms. It seemed like a natural. Just cook the mushrooms; add a bit of collards to them. Pan saute the shrimp in butter; and top the shrimp with the mushroom/collard “sauce.” Pretty good stuff. Sherry’s still raving.

Ingredients

20 medium shrimp; peeled and deveined
1/2 pound mushrooms; sliced
1/2 – 1 cup prepared collard greens
Hot sauce
sugar
salt
cooking oil
butter
Old Bay Seasoning
garlic powder
hot sauce

Directions

Place shrimp in a bowl and season with Old Bay. Add a few sprinkle of garlic powder for good measure.

Melt some butter in a saute pan, and add a drizzle of cooking oil. When the butter and oil are hot, begin cooking the mushrooms. Sprinkle a bit of sugar (maybe 1/2 – 1 teaspoon) and a shake of salt into the pan after they’ve cooked for a few minutes. Stir frequently to mix and cook evenly.

When they are cooked (about 5-10 minutes) spoon in some already cooked collard greens (or other favorite greens). Stir to mix. Cover and simmer gently until heated through.

In another pan, melt some butter and a bit of oil. Quickly stir fry the shrimp for about 3-5 minutes or until you’re satisfied they are done. Cook’s privilege is that you get to taste a few.

Put cooked shrimp in bowls and top with the mushroom/greens mixture. Drizzle with a bit of your favorite hot sauce (I like Sriracha), and enjoy!