For one serving
3 (16-20) count Texas shrimp, butterflied
3 to 4 large shiitake mushrooms, sliced with stems removed
1 portabella mushroom, diced
2 to 3 oyster mushrooms, diced
1 clove garlic, minced
1 small shallot, diced
splash dry white wine
1/2 teaspoon fresh thyme
salt and pepper to taste
1/2 lemon
In a hot skillet, saute the mushrooms, garlic and shallot in one ounce of butter. When the mushrooms soften, deglaze the pan with white wine and add in fresh thyme. Season with salt and pepper to taste, then reduce the liquid until the pan is almost completely dry.
In a separate pan, quickly sear the butterflied shrimp in butter and season with salt and pepper. When shrimp are cooked (approximately two minutes), squeeze fresh lemon juice over the top and remove from heat.
Place the mushrooms in the center of a plate or bowl and top with the shrimp. Be sure to keep any excess butter from the shrimp pan and pour over the plate as well. Sprinkle a touch of your favorite herb over the plate for garnish.
Recipe by Chef Jon Bonnell – Bonnell’s Fine Texas Cuisine, 4259 Bryant Irvin Road