Shrimp, Oyster Mushrooms and Sugar Snap Peas in Wasabi Butter Sauce

Serves: 2

8 tsp. 100% Real Wasabi Paste or fresh grated Wasabi
2 Tbs. Low sodium soy sauce
1 ½ tsp. Hon-dashi (Japanese bonito-type soup stock granules - available at Asian markets, etc.)
1 cup sake
8 Tbs. (1stick) butter
4 tsp. Minced garlic
¾ tsp. Coarsely cracked pepper
6 oz. Oyster mushrooms, sliced
20 uncooked medium shrimp, peeled and deveined
4 garlic cloves, thinly sliced

Bring sake to boil in a heavy large skillet over medium heat.

Ignite with a match and boil until reduced to ¼ cup, about 5 minutes.

Add 6 tablespoons butter, minced garlic and pepper to sake and stir until butter melts. Add soy sauce mixture and boil until reduced to ¾ cup, about 3 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high Add shrimp and sliced garlic and sauté 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about one minute longer.

Fold in half 100% Real Wasabi Paste and transfer to plates to serve. Add remaining Wasabi Paste on top of each serving.