• Ingredients:
  • 1 cup white rice
  • 2 cups water
  • 2 pounds large shrimp, shell and heads on
  • 1½ tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 2/3 cup white wine
  • 3 tablespoons butter
  • 8oz package of sliced FunGuy white button mushrooms
  • 2-3 sprigs of fresh oregano
  • 1 large tomato, diced
  • 1 lemon

Shrimp scampi usually is just some delicious shrimp in a quick garlic and butter sauce to be tossed with long pasta or left saucy to soak up with some crusty bread, but it doesn’t have to be! 

This recipe is made completely FunGuy worthy and gluten free by tossing in some of our sliced mushrooms, ripe diced tomato, and then serving it over rice. We give it bonus points for using rice to soak up all that lovely flavor filled sauce.

DIRECTIONS:

  1. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork.
  2. While the rice cooks, prepare the shrimp and FunGuy mushrooms.  
  3. Peel the shrimp with your fingers and remove the heads, reserving them to make a quick stock. Take a sharp knife and carefully slice down the back of the shrimp, not all the way through, to remove the vein. Rinse the shrimp, cover and set aside. 
  4. Heat the olive oil in large deep sauté over medium heat. Add half of the garlic to the pan and sauté for 1 minute. Add the shells and heads to the pan and sauté until they just start to turn pink. Pour the wine into the pan and add the bay leaves. Allow them to simmer for about 10 minutes. Strain the stock into a large bowl and discard the shells, heads, and bay leaves. 
  5. Melt the butter in the pan over medium heat. Add the rest of the garlic and oregano to the pan, sautéing for another minute. Add the FunGuy mushrooms and sauté them in the butter for 3-4 minutes. Next, add the shrimp, tomatoes, and pour the reserved stock into the pan, stir  and allow them to simmer 6-7 minutes or until the shrimp have turned pink, curled into a “C” shape, and the liquid has reduced down a bit. Turn off the heat.
  6. When ready to serve, spoon rice into a bowl and top with the mushrooms, shrimp, tomatoes, and sauce on top.  

Have a Fun meal!