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Sunday, September 15 2013

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
  • 4      garlic cloves, thinly sliced
  • 2 1/4   tablespoons   pure olive oil
  • 1/2   pound   shiitake mushrooms, stems discarded and caps thickly sliced
  • 2    pounds   jumbo shrimp, butterflied in their shells (see Note)
  •     Salt and freshly ground pepper
  • 1/4   cup   water
  • 1    cup   coarsely chopped cilantro leaves
  • 2    tablespoons   unsalted butter
  •     Yellow rice and lime wedges, for serving
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.
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 12:41 pm   |  Permalink   |  Email