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Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 4
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| For this simple combination, the lemon juice and zest add a wonderful fresh taste, while the mushrooms contribute an interesting texture. A fruity Chardonnay with a lot of body would go well with the tang of the lemon and the sweetness of the shrimp. |
RECIPE INGREDIENTS
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DIRECTIONS
TO PREPARE THE INGREDIENTS: Peel the shrimp except for the last remaining tail section. Remove the zest of half a lemon with a fine zester, or use a knife, and then cut the zest into fine julienne. Juice the lemons.
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TO COOK THE MUSHROOMS AND SHRIMP: In a large skillet set over medium-high heat, saute the mushrooms in 4 Tbs. oil for about 1 min., until they begin to release their juices. Push to the sides of the pan. Add 2 Tbs. oil and bring it up to temperature. Add the shrimp and sauté about 1 min. on both sides. Season with salt and pepper. Add lemon zest and juice, and parsley. Cover tightly and remove from heat. Let steam about 6 min.
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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