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Lemon Shrimp with Mushrooms

Source: Fine Cooking - Issue No. 01
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Serves 4
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 oz. cremini mushrooms or regular white mushrooms, sliced
salt and pepper
4 to 5 sprigs of parsley, chopped rough
Lemon Shrimp with Mushrooms Recipe at
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 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.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 236
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 86mg
% Cal. from Fat: 80%
Cholesterol: 70mg
Protein: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kyoto Reviewed: 06/12/2010
Dinner for one with Champagne!
I decided to make this for myself, and am glad that I did. It was easy to prepare, and delicious to eat! It was a different type of dish which moved me away from the creamy or sauce ladden pasta dishes I normally make. I spread this number over linguine. Mmmmmmmmmm
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