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Wednesday, September 19 2012

Dionicio Jimenez serves the shrimp head-on, alongside Mexican rice. Buy shrimp without the heads on, and ask your fishmonger to butterfly the shrimp for you.

 


 
Jumbo Shrimp with Mushrooms and Garlic
Stephanie Foley
Recipe from 
Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
 
 
ingredients
  •  
       garlic cloves, thinly sliced
  •  
    2 1/4  tablespoons  pure olive oil
  •  
    1/2  pound  shiitake mushrooms, stems discarded and caps thickly sliced
  •  
     pounds  jumbo shrimp, butterflied in their shells (see Note)
  •  
        Salt and freshly ground pepper
  •  
    1/4  cup  water
  •  
     cup  coarsely chopped cilantro leaves
  •  
     tablespoons  unsalted butter
  •  
        Yellow rice and lime wedges, for serving
  •  
 
directions
In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
 
Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.
 

note
If you can't get pre-butterflied shrimp, use a pair of kitchen scissors to cut down the back of each shrimp, leaving the shells intact.
 
 
Posted by: Send a Meal AT 09:41 am   |  Permalink   |  0 Comments  |  Email
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