Sounds fancy & it may seem complicated but I assure you, there are few recipes quicker and easier than this!It’s great at room temp or warm and can be an appetizer or a main served with rice. The rice absorbs all of those wonderful flavours from the lemongrass, lime and aromatic-infused broth.
Servings 4People
Ingredients
20-24Large shrimppeeled and deveined
8-10Shiitake mushrooms(caps only) cut into 1/4 inch slices
1Shallotchopped
1tbspGingerchopped
1/2a stalk Lemongrasschopped
1Garlic clovegrated (large)
1/2cupChicken stock
1 1/2cupCoconut milkcanned, full fat
Cilantropicked
Lime juicefreshly squeezed
Kosher Salt / fresh cracked Pepper
Garnishes:
Cilantro
Chivesfinely chopped
Green onionfinely sliced on the diagonal
Red chiliesfinely chopped
Instructions
Place a medium sized saucepan over medium high heat, add a splash of avocado oil and 1 tbsp of unsalted butter when foaming resides add the shallot, ginger and lemongrass.
Sweat the aromatics for 2 to 3 minutes. add the stock and the coconut milk and bring to a simmer for 5 to 6 minutes the add the cilantro, remove from heat and steep for an additional 3 to 4 minutes. Add 1 level tsp of kosher salt and taste. Add more if needed.
Strain into a pot and set aside.
Place a saute pan over medium heat and add oil to coat the bottom.
Season shrimp with fine sea salt and and saute for about 2 minutes a side. Add fresh cracked pepper if desired, then remove to a plate and set aside.
Place pan back on the heat, add a drizzle of oil and sauté the sliced shiitakes until tender 3 to 4 minutes. Try not to overcrowd the pan and let them take on a little colour. Salt when tender.
(Salting too early can make them rubbery)
To finish, bring sauce to a simmer and add lime juice then divide shiitakes between 4 warm bowls then add the shrimp, pour some broth over and around garnish and serve.