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Catch ‘em & Cook ‘em: Mu Shu Shrimp

October 30, 2013
By Capt. Dick May , Pine Island Eagle


3 Tbsp hoisin sauce

1 1/2 Tbsp low sodium soy sauce

1 Tbsp toasted sesame oil

1/2 tsp ground ginger

6 oz shitake mushrooms stems discarded, thinly sliced

1 Tbsp canola oil

1 bunch green onions thinly sliced

3 cloves garlic crushed with a press

5 stalks celery thinly sliced

1 1/2 Lbs shelled deveigned large shrimp (16 20 count) chopped

1 Tbsp white vinegar

16 leaves lettuce

1/2 C roasted cashews chopped

How to:

1. In a medium bowl, stir together hoisin, soy sauce, sesame oil, 1/4 tsp ground ginger, and 1/4 tsp pepper.

2. Add mushrooms, tossing to coat. Let stand at room temperature.

3. In a 12-inch skillet, heat oil on medium. Add green onions and garlic.

4. Cook for 1 minute, stirring.

5. Add celery and mushroom mixture, including marinade.

6. Cook for 3 minutes or until mushrooms are almost tender, stirring occasionally.

7. Sprinkle shrimp with 1/4 tsp ground ginger and 1/4 tsp pepper.

8. To same skillet, add shrimp, vinegar, and 2 Tbsp water. Cook for 2 to 3 minutes or until opaque, stirring often.

9. Stir in the Cashews.

10. Serve in lettuce cups with more hoisin, if desired.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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