Ginger Shrimp With Oyster Mushrooms Recipes

GINGER SHRIMP WITH OYSTER MUSHROOMS

Steps:

• in a small bowl, mix the stock, sesame seeds, ginger root, soy sauce, hot pepper sauce, and cornstarch mix until well blended, set aside.
• in a large skillet or wok, heat 2 tablespoons of oil.
• stir fry the carrots for 3 minutes, remove from wok and set aside.
• add 1 tablespoon of oil to wok, add mushrooms stir fry for 2 minutes, remove from wok and set aside.
• add more oil to wok if needed, add the shrimp, bell pepper, garlic, and stir fry until shrimp turns pink.
• stir the sauce mixture and pour over the shrimp in wok.
• cook until mixture bubbles, then add the carrots, and mushrooms.
• cover and cook for another 2 minutes.
• transfer to a platter and garnish with cilantro.
• serve immediately.

SHRIMP AND OYSTER PO'BOYS

Steps:

• Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
• Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

OYSTER-AND-SHIITAKE-MUSHROOM SOUP WITH SHRIMP

Steps:

• Peel the shrimp and place all the shells in a large kettle. Devein half the shrimp and split them in half lengthwise. (Reserve the rest of the shrimp for another use.) Set aside.
• Add the stock and wine to the kettle with the shells and bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes.
• Meanwhile, trim any tough end portions from the oyster mushrooms and add the trimmings to the pot with the stock. Cut the oyster mushrooms into pieces if they are large. Trim the stems from the shiitakes and add them to the pot. Slice the caps.
• Melt the butter in a large skillet set over medium heat. Add the oyster mushrooms and the shiitake caps, season them to taste with salt and pepper and cook, stirring frequently, until the mushrooms are tender and lightly browned, about 10 minutes. Add 2 tablespoons of sherry and cook until evaporated. Transfer the mushrooms to a bowl.
• Strain the stock through a fine-mesh sieve, pressing hard on the shells to force out as much liquid as possible. Discard the solids. Return the stock to the kettle and add the rice and half of the mushrooms. Working in batches, puree the rice and mushroom soup in a blender until it is very smooth. Return it to the kettle and stir in 1 tablespoon of the sherry. Set aside.
• When ready to serve, heat a large skillet over high heat and add the oil. Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 3 to 4 minutes. Add the remaining 2 tablespoons of sherry and cook until evaporated.
• Reheat the soup and season it with salt and pepper to taste. Divide among 6 serving bowls and garnish each with reserved mushrooms, shrimp and chervil. Serve immediately.