Lemon Shrimp with Mushrooms
- Active Time 15m
- Total Time 30m
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.
- 32 to 40 medium shrimp or 24 to 28 large shrimp
- 2 lemons
- 6 tablespoons olive oil
- 7 ounces cremini mushrooms or regular white mushrooms, sliced
- Salt and pepper
- 4 to 5 sprigs of parsley, chopped rough
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.
TO COOK THE MUSHROOMS AND SHRIMP: In a large skillet set over medium-high heat, saute the mushrooms in 4 tablespoons oil for about 1 minute, until they begin to release their juices. Push to the sides of the pan. Add 2 tablespoons oil and bring it up to temperature. Add the shrimp and sauté about 1 minute 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 minutes.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
236 calories; 21g total fat; 70mg cholesterol; 86mg sodium; 5g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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