Roasted Shrimp And Mushrooms With Ginger And Green Onions
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
77
Spice
48
Sweetness
47
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Canola Oil1 cup
Cilantro (chopped fresh)1 tbsp
Seasoned Rice Vinegar2 tsps
Ginger (grated peeled fresh)110 g
Oyster MushroomDirections:
1
Preheat oven to 500°F
2
Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl
3
Season generously with salt and pepper
4
Pull off legs from shrimp
5
Rub most of onion mixture under shells of shrimp
6
Arrange shrimp in single layer on large baking sheet
7
Add mushrooms to remaining onion mixture in bowl; toss to coat
8
Arrange on same baking sheet
9
Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes
10
Divide between 2 plates
11
Preheat oven to 500°F
12
Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl
13
Season generously with salt and pepper
14
Pull off legs from shrimp
15
Rub most of onion mixture under shells of shrimp
16
Arrange shrimp in single layer on large baking sheet
17
Add mushrooms to remaining onion mixture in bowl; toss to coat
18
Arrange on same baking sheet
19
Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes
20
Divide between 2 plates
21
MORE INFO: If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein
22
Remove the vein, leaving the shell intact
23
If you can't find deveined shrimp, use scissors to cut along the back side of each shrimp, exposing the vein
24
Remove the vein, leaving the shell intact