Catch ‘em & Cook ‘em: Mu Shu Shrimp
Ingredients
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 easyridercharters.com. “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.