Lisa'S Low Fat Shrimp Diane

• 1 lb shrimp, peeled and deveined
• 1 cup chopped green onion
• 3 cups sliced mushrooms
• 1 tablespoon reduced-calorie margarine
• 1/2 cup shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water))
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 1/2 cups long grain brown rice, cooked
• 2 teaspoons shrimp bouillon

1. Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
2. Saute until shrimp begin to turn pink, and mushrooms are softened.
3. (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
4. Cook until shrimp are pink, and mushrooms done.
5. (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
6. Divide shrimp mixture into 4 portions, and serve over rice immediately.

shrimp, green onion, mushrooms, margarine, shrimp stock, black pepper, cayenne pepper, thyme, onion powder, oregano, salt, garlic, long grain brown rice, shrimp bouillon

Taken from www.food.com/recipe/lisas-low-fat-shrimp-diane-90472 (may not work)