This one was good. Quick and easy, and downright delicious. We tend to cook a lot of things sautÃ©ed on the stovetop, so roasting was a nice change of pace. Plus, Taylor loves it because he can get all of the dishes done before we even start eating. What a concept!
The recipe called for Oyster mushrooms. Which we couldn’t find. And would probably have been expensive if we had. So we used crimini instead. Portobello or even shiitake mushrooms would be delicious as well!
For the shrimp, if your shells don’t stay intact easily or you can’t get under the shells, it works just fine if you simply smother the naked shrimp with the onion mixture. Make it easy on yourself. :)
Roasted Shrimp and Mushrooms with Ginger and Green Onion
Makes 2 servings. Recipe from Bon Appetit.
1/4 cup canola oil
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
2 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon Asian sesame oil
10 uncooked deveined large shrimp, shells left intact
4 ounces oyster or crimini mushrooms
1/2 lb asparagus
Preheat oven to 500Â°F. Mix canola oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil in medium bowl. Season generously with salt and pepper.
Pull off legs from shrimp. Rub most of onion mixture under shells of shrimp. Arrange shrimp in single layer on large baking sheet. Add mushrooms to remaining onion mixture in bowl; toss to coat. Arrange on same baking sheet.
Spread out asparagus on another baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Put in the oven at the same time as shrimp and mushrooms, or 3-4 minutes before if your asparagus is thick.
Roast shrimp until opaque in center and mushrooms until tender, about 7 minutes. Divide between 2 plates.