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In a large skillet, melt butter; saute onion and garlic until tender. Add shrimp, mushrooms, beef broth and lemon juice; saute 2 minutes. Add wine and parsley. Heat through. Season to taste with salt and white pepper. Remove shrimp from sauce and arrange on plates. Cook sauce 1 minute longer and pour over shrimp. Garnish with parsley. Makes 4 appetizers or 2 entree servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Canvas knife roll — transport knives safely to events, classes
David Chang's honest memoir — food, ambition, mental health, identity
Record your recipes and experiments — organized cooking journal
Bourdain's follow-up — food culture, chef profiles, industry critique