|sauteed shrimp, shiitake mushrooms and ginger|
Sometimes I take my senses for granted. For the last five days I suffered from a decreased sense of smell and taste from having this nasty cold. After seeing a large volume of ill patients day after day I was destined to catch something sooner or later. My husband likes to remind me that I am just exercising my immune system! Ginger seemed to be one of the few ingredients that I can taste so I decided to make this dish. I love the combination of fresh ginger and shrimp and this is perfect for my diminished senses. I like to eat this dish with freshly cooked rice. However, you can put this on a toasted baguette for an appetizer; you can add a sprinkle of fresh chopped chives or scallions on top for a nice presentation.
Sautéed Shrimp, Shiitake Mushrooms and Ginger (serves 1)
1 lb shrimp, washed, shelled, butterflied and deveined
1 oz fresh shiitake mushrooms, cleaned and thinly sliced
1/2 oz young ginger, peeled and finely julienned
3 large garlic cloves, crushed and minced
1/2 tsp fish sauce
Ground black pepper (to taste and to garnish)
A large pitch of red pepper flakes
3 Tbsp olive oil
1) Heat oil in a medium size pan over high heat.
2) Once the pan is hot add ginger and garlic, turn heat down to medium and saute for 1-2 minutes.
3) Add shiitake mushrooms and saute for 2 minutes.
4) Add shrimp, stir occasionally until shrimp curls up and cooked thoroughly, about 4-5 minutes.
5) Add fish sauce, peppers and cook for 1 minute.
6) Scoop the contents out onto a dish or bowl and sprinkle with more black pepper if desired.
|just a few sparks to celebrate my 100th posting! :--)|