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Recipes
Shrimp with Mushrooms and Lemongrass
This simple, and deliciously aromatic dish is perfect for family gatherings, holiday events, and even a flavor packed lunch you can eat all week!
- Defrost the shrimp
- Chop the portobella and chanterelle mushrooms, cut the tender part of the lemongrass branches into thin strips, slice the garlic and finely chop two fresh chilies after extracting their seeds.
- In a pan, heat three tablespoons of olive oil, add the garlic, chili and shrimp, season with salt and pepper and cook for one minute, until the shrimp are reddish in color
- Add the chopped mushrooms, lemon grass and some thyme leaves to the pan. Stir gently for another minute, until the mushrooms are tender.
- Garnish the dish with some watercress or arugula leaves and some cherry tomatoes. Accompany with white or basmati rice.
Ingredients:
- 1 bag Vannamei Shrimp
- 10 portobella mushrooms
- 8 chanterelle mushrooms
- 2 fresh chilies
- fresh thyme
- 2 garlic cloves
- 3 branches of lemongrass
- White or basmati rice
- Olive oil
- Salt and pepper
- A few leaves of watercress or arugula
- Some cherry tomatoes
