Jumbo Shrimp with Mushrooms and Garlic
Recipe from Food & Wine

Dionicio Jimenez serves the shrimp head-on, alongside Mexican rice. Buy shrimp without the heads on, and ask your fishmonger to butterfly the shrimp for you.


Stephanie Foley

by 31  people


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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
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Ingredients
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    4   
    garlic cloves, thinly sliced
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    2 1/4  tablespoons 
    pure olive oil
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    1/2  pound 
    shiitake mushrooms, stems discarded and caps thickly sliced
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    2   pounds 
    jumbo shrimp, butterflied in their shells (see Note)
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    Salt and freshly ground pepper
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    1/4  cup 
    water
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    1   cup 
    coarsely chopped cilantro leaves
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    2   tablespoons 
    unsalted butter
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    Yellow rice and lime wedges, for serving

Directions
1.
In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.
2.
Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.
NOTE:

1.
If you can't get pre-butterflied shrimp, use a pair of kitchen scissors to cut down the back of each shrimp, leaving the shells intact.
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