Monday, May 12, 2008

Chili Garlic Lime Shrimp and Chile Roasted Mushrooms

I got a good tip from the guy at the fish counter- always season your meat/fish/whatever before you put olive oil on it. It sounds like it makes sense to rub with olive oil first so that the seasoning sticks, but if you do that the oil forms a barrier and the seasoning doesn't actually season the food.

So here we go-

Chili Garlic Lime Shrimp

1 Tbsp chopped dried chili
2 cloves chopped garlic
1/2 pound shrimp
1 lime

Chop up the dried chili, removing the seeds if you don't want it to be too spicy. Clean and de-vein the shrimp, pat dry. Season the shrimp with S&P, the garlic and the chili. Place the shrimp in a zip loc bag with about 1 and 1/2 Tbsp of olive oil. Let marinate for 30 minutes. Right before cooking squeeze in the juice from half of the lime.

Heat a large skillet on med-high and add just enough olive oil to coat the pan. Dump the contents of the zip loc bag into the pan. Let the shrimp cook on each side for just a few minutes. Only about 5-6 minutes in all, depending on the size. Plate them up and squeeze some more juice from the other half of the lime.


Chili Roasted Mushrooms

1 Cup oyster mushrooms
1 Cup cremini mushrooms
1 Tbsp chopped dried chili
1 small shallot, chopped
fresh parmesean

You can substitute other interesting mushrooms as available. Preheat the oven to 425'. Chop the mushrooms into large pieces and mix together with the chili, shallot, S&P and 1 and 1/2 Tbsp olive oil.

Dump the mushrooms into a roasting dish and bake in the oven for 15 minutes. Plate up the roasted mushrooms and grate some fresh parmesean on top. Goat cheese also goes well on top.





2 comments:

Adam said...

I used sriracha instead of chilis, but it still worked pretty dang well. Great recipe!

The Ghost of Jerry Reed said...

Would it be too much trouble to update this blog? I haven't eaten in a month