Shrimp and Mushrooms with Rice
An irresistible blend of shrimp and vegetables accented with butter.
10min
367kcal
800mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Season the shrimps in salt and pepper. Remove the hard bottom from the shimeji mushrooms and break apart. Cut the hard roots from the green asparagus, remove the outer sheath and cut into 1 cm (1/2 in) lengths.
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Heat the cooking oil over medium in a fry pan then in the following order, add in and fry the shrimp, shimeji mushrooms and the asparagus.
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Once the vegetables have softened, season with (A), then add in the butter. After it has melted, mix in the rice and thoroughly mix together evenly.
Cooking Basics
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
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