Asian Shrimp & Mushroom Stir-Fry

• 4 teaspoons peanut oil
• 8 ounces baby portabella mushrooms, sliced
• 1 bunch green onion, sliced
• 1 red bell pepper, diced
• 2 garlic cloves, diced
• 1 lb shrimp, fresh and shelled
• 2 tablespoons creole seasoning (I use Tony Cachere's)
• 2 tablespoons white wine
• 12 teaspoon crushed red pepper flakes
• 1 teaspoon dried basil (or one tablespoon fresh)
• salt and pepper

1. Place shrimp in bowl and mix well to coat with creole seasoning.
2. Heat two teaspoons of oil in large skillet on medium high heat.
3. Add mushrooms, scallions, pepper, and garlic.
4. Saute 5 to 7 minutes, until tender.
5. Add shrimp and rest of the oil.
6. Add wine, red pepper, and basil.
7. Cook until shrimp is cooked (pink and firm), stirring constantly.
8. Serve over brown rice and enjoy.

peanut oil, baby portabella mushrooms, green onion, red bell pepper, garlic, shrimp, creole seasoning, white wine, red pepper, basil, salt

Taken from www.food.com/recipe/asian-shrimp-mushroom-stir-fry-306499 (may not work)