Roasted Shrimp & Mushrooms With Ginger & Green Onions
Serves 2
If you are looking for a different take on shrimp you’ll love this recipe, which could be served as an appetizer or main course.
You’ll Need:
1/4 cup canola oil
1/4 cup finely chopped green onions, white part only
1/4 cup chopped fresh cilantro
2 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon Asian sesame oil
10 uncooked shelled and deveined large (31-35/lb) shrimp
4 ounces shitake mushrooms stems removed, sliced
Salt and fresh ground pepper
Ceramic or glass casserole big enough to hold mixture in single layer
Here’s What To Do:
Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl, season generously with salt and pepper. Rinse and pat dry the shrimp and place in mixture to cover. Marinate for at least an hour or longer.
When you have finished marinating, add the mushrooms to the shrimp/onion mixture in the bowl and gently mix. Pour into baking dish. Roast shrimp until opaque in center and mushrooms are tender, about 7 minutes. Divide between 2 plates.
What Goes With What Wines Selections
Domaine Matrot Bourgogne Chardonnay ’06, France (Chardonnay)
Perhaps I could send a bottle of this wine to California Chardonnay vintners so as to establish what a “little oak” tastes like. This is a simple Chard from Burgundy but tastes like a lot more with a ripe melon flavor followed by a bit of a mineral and a hint of lemon, nicely balanced and lovely with the shrimp. R 88 $14.99
Tapestry Home Vineyards (unoaked) Chardonnay ’07 McLaren Vale, Australia (Chardonnay)
It’s definitely the unoaked nature of the wine that makes the match here, most other Aussie or American Chardonnay in this price range would be over the top. This wine has a silkiness and style that really comes together with all of the flavors in the dish, helped by fresh fruit, good balance and a medium finish. R 88 $10.99