key lime shrimp with mushrooms and rice

This is based off of a Bobby Flay recipe. The original calls for lobster tail, so...yeah, we didn't use that. Because we have no money.

Ingredients

• 8 ounces of cremini mushrooms, sliced
  
• 2 cups of small shrimps
• 1 scallion/green onion, sliced
  
• 2 tbsp white wine
• 1/2 cup key lime sauce (1/2 cup margarine, 1 tsp minced garlic, 1/2 tsp garlic powder, generous pinch of pepper, generous pinch of cayenne pepper, 2 tbsp fresh key lime juice)
• 1 cup medium-grain rice

Heat some olive oil in a saucepan over medium heat. Add sliced mushrooms and scallion and cook until the mushrooms start to sweat.
At the same time, start the rice. Add 1 cup rice with 2 cups water. Bring to a boil, uncovered. Then reduce to simmer, cover, and let it sit until done (about 10-15 minutes). Don't stir it too often or check on it too often, otherwise it will get soggy.
Make the key lime sauce. Just mix all the above ingredients together.
When the mushrooms are tender enough, add the key lime sauce and white wine. Let cook for about 2 minutes.
Add the shrimp. Since we used pre-cooked shrimp, we only had to cook them for like, a minute to heat them through. If you're using raw shrimp, you'll want to add them sooner. But don't overcook them either way.
Remove from heat, serve with the rice. Nom nom nom.

Thoughts: I would have preferred a little less lime juice in the key lime sauce. It was a little too citrus-y for me. But Dan liked it. He actually added more lime juice than was in the original recipe. Maybe next time we'll add the normal amount of lime juice and serve key limes on the side so people can add the amount they want. Overall, pretty darn delicious.

Disaster Index: 1/10