A delicious, fresh Chinese and Thai fusion dish of shrimp and mushrooms that’s perfect for a hot summer day. Serve with an icy cold drink.
I’m a big fan of heat from peppers in food on a warm day.
Glass noodles are made from either sweet potatoes or mung beans and are a beautiful and light alternative to noodles made from grain. They are quick to prepare.
Be sure to check Monterey Bay Aquarium Seafood Watch before you purchase your shrimp.
EQUIPMENT: large cast iron skillet, sharp scissors or a small paring knife, microplane or grater
Shrimp, Fresh Mushrooms, and Glass Noodles
Cuisine: Chinese, ThaiDifficulty: Average4
servings30
minutes30
minutesIngredients
1.5 lbs wild shrimp, shell on, head on if possible
freshly ground black peppercorns
sea salt
2 tablespoons olive oil, divided
1″ piece ginger root, peeled and finely grated
1 tablespoon minced or chopped garlic from a jar
4 green onions, sliced diagonally into 1″ pieces, divided
1 serrano chili, thinly sliced diagonally
1/4 cup cilantro, chopped
1 lb fresh oyster mushrooms, sliced*
3 tablespoons Shaoxing wine
2 tablespoons Tamari sauce
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
3.5 oz package sweet potato glass noodles
1/4 cup seafood stock (preferred), vegetable broth, or filtered water
Directions
- Prepare Shrimp
- Trim shrimp’s long antennae, if shrimps have heads on.
- Remove the feet and cut back of tail shell and remove vein, without removing the shell.
- Rinse, pat dry, season with salt and pepper, and set aside.
- Prepare Mushrooms
- Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat until it shimmers.
- Add ginger and garlic. Stir-fry until aromatic, about 30 seconds.
- Add mushrooms and stir fry until browned. Remove from heat, use a spatula to save liquid in skillet with mushrooms, and set aside.
- Prepare Sauce
- Thoroughly mix together wine, Tamari and oyster sauces, and sesame oil.
- Prepare Noodles and Assemble Dish
- Prepare noodles according to package directions.
- Heat 1 tablespoon oil in a large cast iron skillet over medium-high heat until it shimmers.
- Add 1/2 of the green onions, chilies, and cilantro. Stir-fry until until the herbs are sizzling.
- Stir in noodles, mushrooms, and sauce.
- Add Seafood stock and shrimp on top.
- Cover and cook over medium high heat just until shrimp turn pink and curl.
- Remove from heat, add remaining green onions on top.
- Serve immediately.
Notes
- *substitute brown cremini mushrooms
