This is delicious served with black beans and rice as side dishes.  My husband raves about this recipe which I made up while looking for an alternative to chicken to accompany rice and beans.  

1/2 C butter
6 mushrooms, sliced thin
3 scallions, sliced thin, green part included
1 tomato, diced
1 t crushed fresh garlic
*1 T fish sauce  (see note)
1 fresh lemon, juice of
1/3 C dry Vermouth
1 lb. medium shrimp, shelled & deveined
1 dash of Old Bay Seasoning
salt and freshly ground pepper to taste

1. Melt butter in large skillet. Add mushrooms, scallions, tomato and garlic. Saute over medium heat until limp.
2. Add fish sauce, lemon juice and vermouth.  Simmer for several minutes to allow flavors to develop.
3. Add shrimp and cook until just pink, stirring occasionally.  Sprinkle with Old Bay and season to taste with salt and pepper.

NOTE:  Fish sauce, also called nam pla or nuoc cham, is a salty, light-brown liquid made from fermented anchovies. It’s a cornerstone of southeast Asian flavors, but use it sparingly, as its flavors are strong. Look for it in Asian markets or in the international section of your grocery store, and keep it in your pantry away from heat and light (it’ll keep a long time). If you can’t find it, substitute soy sauce.

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