JUMBO SHRIMP WITH MUSHROOMS AND GARLIC

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Jumbo Shrimp with Mushrooms and Garlic image

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.

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

  • 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.

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