Pan‑fried Shrimp with Mushrooms
A quick and flavorful pan‑fried shrimp with mushrooms recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 tomatoes
- 250 g Mushrooms
- 10 garlic cloves
- 2 shallots
- 4 sprigs Parsley
- 6 sprigs Basil
- 24 shrimp tails (unpeeled)
- Salt
- Pepper (freshly ground)
- 0.5 lemon (juice only)
- 175 ml olive oil
- 50 ml brandy
- 50 ml dry sherry
- 1 tsp Sambal oelek
- 30 g cold butter (chunks)
Instructions
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1.
Blanch tomatoes for a few seconds, shock in ice water, peel, quarter, deseed and dice into small cubes. Clean mushrooms and slice thinly. Peel shallots and finely dice. Lightly crush garlic cloves with the skin on. Wash herbs, shake dry, remove leaves and cut into fine strips. Carefully peel shrimp tails, slit along the back, remove the vein, and season with salt, pepper and lemon juice.
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2.
Heat olive oil in a pan over high heat and sear the shrimp until golden. Add garlic, shallots and mushrooms and sauté for about 2 minutes. Stir in tomato cubes, deglaze with brandy and sherry, then season with salt, pepper and sambal oelek. Remove from heat, add herbs and fold in cold butter chunks. Serve immediately.
