This week I’m combining the wonderful texture of the portabella mushroom with the tangy taste of spicy shrimp wok. This recipe is easy to make, has a good look, and tastes great.
recipe serves four.
16 large shrimp (abut 1 lb.) – shelled and deveined.
4 large Portabella mushrooms.
3 Tbsp. butter.
2 cups steamed broccoli.
2 cups white rice.
2 cloves garlic – minced.
1 cup cherry tomatoes.
2 Tbsp. rice vinegar.
1 Tbsp. fresh lime juice.
1 Tbsp. Hoisin sauce.
1Tbsp lemon juice.
1 tsp. low sodium soy sauce.
1 tsp Perfect Pinch Asian dry seasoning.
1/4 to 1/2 tsp. dried red pepper flakes.
Shell and devein shrimp and then store in refrigerator.
Preheat oven to 450 degrees.
Using wet paper towel wipe the top of the mushroom clean of dirt. Cut stem off and then using spoon scope out gills. Coat top with a little olive oil.
Place mushrooms gill side down on canola sprayed baking sheet.
Place sheet of mushrooms in oven for ten minutes and then turn mushroom over and heat for 5 to 10 more minutes.
Make rice per instructions on package.
Wash broccoli and then cut stem into nice bite size pieces. Place in steamer until soft but not soggy.
Heat frypan on medium high heat, melt butter, add garlic and then add shrimp. After one minute turn shrimp over, add lemon juice, cherry tomatoes, dried red pepper flakes and fry for 1 minute. Add hoisin sauce and stir gently to mix. Remove shrimp and cherry tomatoes to plate. Slice tomatoes in half.
In small sauce bowl combine rice vinegar, lime juice, Perfect Pinch Asian, and soy sauce. Stir to mix.
Add broccoli to large bowl, add rice vinegar mixture over and stir to coat.
Plate 1 mushroom per plate, add rice, add broccoli, and 4 shrimp and a couple sliced cherry tomatoes. Maybe add a side of rice and broccoli to good use of any left over.
And that is all there is to making an easy, fun, and good tasting dinner for four!
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Good Eating and Table Talk,