2 Tablespoons olive oil
2 green onions
8 ounces sliced mushrooms
1 cup grape tomatoes
1 cup white wine
1/2 cup fino sherry
1 pound peeled shrimp
2 Tablespoons butter
Salt and freshly ground pepper to taste
Heat olive oil over medium-low heat in a heavy bottomed skillet with a cover.
Add shallot, green onions, mushrooms and tomatoes. Stir well to coat with oil.
and cook 15-30 minutes until all veggies are tender and the released juices have created a sauce.
Add wine and sherry, bring to boil and stir in shrimp.
Reduce heat to low, cover and
cook 10-15 minutes, stirring occasionally, until shrimp are opaque.
Remove from heat.
Stir in butter, one Tablespoon at a time to thicken sauce.
Taste and adjust seasoning.
Cover and refrigerate leftovers.