Creamy Shrimp with Mushrooms

Since having my surgery almost 7 months ago I find that shrimp is one of the foods I tolerate best.  This recipe for shrimp with mushrooms reminds me a lot of a stroganoff.  It's creamy tangy and delicious.
20 Large Shrimp (peeled and deveined)
6 White Mushrooms (sliced thin)
1/4 cup Onion (sliced)
1/2 tsp. Goya Adobo seasoning
1/4 cup Plain Greek Yogurt (you can substitute with sour cream)
1/2 cup Water
1/4 cup Shredded 6 Cheese Italian blend
1 tbsp. Fresh Parsley (*optional)
Black Pepper to taste
Nonstick Olive Oil spray

Preheat a large skillet with nonstick spray.  Add sliced mushrooms and onions and 1/8 tsp. of the Goya Adobo seasoning.  Reduce heat to medium and saute for 5 minutes or until tender and slightly browned.  Meanwhile toss the shrimp with the remaining seasoning and add pepper to taste.  Turn the heat up to medium-high and add the shrimp.  Saute for 2 minutes then add the water to help deglaze the pan.  Cook for another 2 minutes or until shrimp are just cooked through.  Turn off the heat and stir in the yogurt, cheese and parsley.  Serve on top of some low carb pasta noodles or as is with a side salad.  Enjoy!


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