1 1/2 pounds shrimp (thawed, if frozen), peeled, deveined, and rinsed

1/2 C. balsamic vinegar

1 bunch broccoli

1 pound shiitake mushrooms

1 T. olive oil

Salt

Ground black pepper

2 C. hot cooked brown rice

 

In a medium bowl, toss the shrimp and 1/4 C. balsamic vinegar. Marinate in the refrigerator for 30 minutes. Meanwhile, cut the broccoli into small florets, keeping 1/2″ of the stalk. Remove and discard the stems of the mushrooms. Thickly slice any large caps. In a large skillet over medium-high heat, warm the oil. Add the broccoli and cook, stirring, for 2 to 3 minutes, or until nearly fork-tender. Add the mushrooms and cook, stirring, for 2 minutes, or until tender and lightly browned. Season to taste with salt and pepper. Reduce the heat to medium; add the drained shrimp. Cook, stirring, for 2 minutes. Stir in the remaining 1/4 C. balsamic vinegar. Cook, stirring, about 1 minute longer, or until the shrimp are pink and opaque in the thickest part. Serve over the brown rice.