| | Directions | | In skillet, saut onion, garlic, and mushrooms in oil. Add beer and Dijon mustard, stir to combine. De-vein rock shrimp by splitting under the tail and removing vein. Place shrimp in sauce and cook on low heat 15 minutes, or until tails curl and shrimp turn orange. Pour lemon juice over shrimp, remove skillet from heat. Cut crusts off 4 slices bread and toast. To serve, place one piece of toast on each plate, top with shrimp, pour sauce over shrimp. Serve with wild rice. |
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| Ingredients | | - |  | 2 tablespoons oil |
| - | | 1/2 onion, chopped |
| - | | 3 cloves garlic, minced |
| - | | 1 box mushrooms, sliced |
| - | | 1/2 bottle beer |
| - | | 2 tablespoons Dijon mustard |
| - | | 2 dozen rock shrimp inch shells |
| - | | 4 tubes bread |
| - | | 1/2 lemon juiced |
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