Serves 1

Place butter in a sauté pan and add onions, red pepper, green pepper and carrots.

Sauté for a couple of minutes. Add mushrooms, zucchini and shrimp.

Next add salt, pepper and garlic to taste.

Stir lightly and let ingredients cook another three minutes.

Finally, add the cooking wine and reduce and cook another 4 minutes, until you see the shrimp get that characteristic pink color.

Serve with your favorite garnish, rice and beans.

Recipe From:

Ernesto's Mexican Food
1901 16th Street
Sacramento, CA
(916) 441-5850

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