Shrimp and Mushrooms with Rice
An irresistible blend of shrimp and vegetables accented with butter.
10 minutes
367kcal
0.8g
- 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 salad 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.
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