Having come to terms with having to live without tofu noodles for the foreseeable future, I decided to proceed with the shrimp and interesting mushrooms I’d bought and came up with the recipe below which both Tony and I enjoyed and hope you do too.
I also experimented a little more with the IP chocolate pudding (photo below and recipe as follows),
Whisk an egg white until it forms stiff peaks - mix the chocolate pudding with a little chili powder and sea salt then whisk in half of the egg whites to lighten the pudding and then using a spatula or metal spoon, fold in the remaining egg whites - leave to chill for 10 minutes and serve with some chopped fresh mint. One pack of IP chocolate pudding with 1 egg white actually makes enough for a big bowl for one or is easily enough to share.
Shrimp & Mixed Mushrooms - Serves 2
10oz - 16oz precooked shrimp
(you can get 12oz bags from Hurleys - on special this week for just over $7!)
1 pack Oyster Mushrooms (from Fosters Strand)
1 pack Shitake Mushrooms (from Fosters Strand)
6-8 button mushrooms
A generous handful of spinach
1 inch of ginger, peeled and grated (preferably with a zester)
2 garlic cloves, peeled and crushed or chopped
1 tablespoon soy sauce
Juice of 1/2 lemon
splash of olive oil
sea salt & freshly ground pepper
Some finely chopped parsley for serving
Marinate the shrimp in the ginger, garlic, soy and lemon juice.
Saute the mushrooms until softened and releasing liquid, add the spinach until wilted and then add the shrimp until warmed through. Season with sea salt and freshly ground pepper. Serve in a bowl with a side salad and top with parsley
ENJOY!
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