Shrimp with Mushroom Sauce

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Ingredients

• 1 cup rice
• 1 cup chicken broth mixed with 1.5 cups of water
• 30 shrimp  (thawed, peeled, and deveined)
• 2 Tbsp olive oil
• 1/2 large onion, chopped
• 8 oz mushrooms, roughly chopped
• 4 cloves garlic, minced
• 1 1/2 cup low sodium chicken broth
• 1 1/2  tablespoons sherry cooking wine
• 1/2 tsp sesame oil
• 1/4 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1-2 tablespoons corn starch with 1-2 tablespoons water
• 2 scallions (for topping)

Directions

1. Heat 1 tablespoon olive oil into a pot. Once hot, add the rice and cook until rice starts to brown. Add the broth and water mixture. Bring to boil. Simmer until rice has used up all the liquid and the rice is tender.
2. Meanwhile, heat 1 tablespoon olive oil in a frying pan. Once hot, add the onions and cook until tender and starting to brown. Add the mushrooms and cook until the mushrooms start to brown.
3. Add the garlic and the shrimp. Cook until the shrimp is just cooked. About 2-3 minutes.
4. While shrimp is cooking, combine chicken broth, sherry, sesame oil, sugar, salt and pepper.
5. Once shrimp is cooked, add the liquid and let come to a simmer.  Simmer for about 5 minutes.
6. Add the cornstarch and water mixture slowly until the sauce thickens to desired thickness.
7. Serve over the rice. Top with chopped scallions. Enjoy!