Skillet Shrimp with Shiitake Mushrooms
Updated Jun 26, 2018, Published Sep 26, 2013
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Ingredients
1 tablespoon extra-virgin olive oil
3 tablespoons butter (or dairy-free butter substitute)
½ cup white wine Juice of 1 lemon
1 medium onion, sliced into
½-inch rounds and each round cut in half
10 medium shiitake mushrooms, wiped clean and stems removed Salt and pepper, to taste
1 pound large shrimp, peeled and deveined
3 garlic cloves
1 lemon, cut into wedges, for garnish Parsley, for garnish
Directions
Combine the olive oil, butter, wine, and lemon juice in a skillet. Place over direct high heat on the grill until the butter melts. Add the onions and mushrooms, season with salt and pepper. Cook for 5 minutes over high direct heat with no lid, until the onions start to look opaque. The juices should be bubbling and steaming by now. Add the shrimp and garlic. Nestle the shrimp down between the onions and mushrooms so that they have contact with the skillet surface. Cook for 1-2 minutes, until the “face-down side” of the shrimp is red. Flip the shrimp. Cook for another 2-3 minutes, again until the “face-down side” is red. Pour into a serving dish and garnish with parsley and lemon wedges.
Servings
Serves 4.
