SHRIMP WITH SHITAKES AND CELERY

I LIKE DESIGNING ONE-POT MEALS, BUT TO DO THAT THIS DISH MUST BE COOKED IN STAGES.  FIRST THE SHRIMP, THEN THE ONIONS, MUSHROOMS, CELERY, AND PRESERVED LEMON.  AND, AS YOU CAN SEE FROM THE INGREDIENTS, IT COMBINES A LOT OF DIFFERENT FLAVORS -- THE SWEET SHRIMP, THE EARTHY SHITAKES, THE CRUNCH OF CELERY AND THE BITE OF PRESERVED LEMON.  IT'S A LOVELY WARM-WEATHER MEAL, WHICH YOU COULD SERVE EITHER HOT OR AT ROOM TEMPERATURE.  I BOILED UP SOME ORZO BUT RICE, QUINOA OR CANNELINI BEANS WILL ALSO DO.  CHILL A BOTTLE OF DRY RIESLING OR MUSCADET AND IT'S STILL SUMMER.

 24 MEDIUM SHRIMP
 ½ lb SHITAKE MUSHROOMS
 1 RED ONION
 3 CELERY STALKS
 ½ PRESERVED LEMON
 FRESH CHIVES
 1 cup ORZO PASTA

1

PEEL SHRIMP AND DRY BETWEEN LAYERS OF PAPER TOWELS UNTIL READY TO COOK.

PEEL ONION. SLICE LENGWISE IN QUARTERS. SLICE THINLY CROSSWISE.

WASH AND TRIM CELERY STALKS. CUT INTO 1/2-INCH PIECES.

SLICE MUSHROOMS INTO 1/2-INCH PIECES.

JULIENNE PRESERVED LEMON (PEEL ONLY) OR SUBSTITUTE THE ZEST OF ONE LEMON.

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD THE ORZO. IT SHOULD COOK IN ABOUT 8 MINUTES.

PRE-HEAT A LARGE FRYING PAN ON TOP OF THE STOVE FOR 2 MINUTES. ADD 1/2 CUP OLIVE OIL.

WHEN THE OIL SMOKES, LAY THE SHRIMP IN THE PAN IN ONE LAYER. SALT AND PEPPER. COOK 1 MINUTE PER SIDE OR UNTIL THE SHRIMP TURN PINK AND CURL UP. REMOVE TO A BOWL.

REDUCE HEAT TO MEDIUM. ADD THE ONION. COOK ABOUT A MINUTE. ADD THE SHITAKES. SALT AND PEPPER AND STIR TOGETHER WITH THE ONIONS FOR A COUPLE OF MINUTES. ADD MORE OLIVE OIL IF NECESSARY.

ADD THE CELERY AND THE PRESERVED LEMON. STIR FOR ABOUT A MINUTE. THE CELERY SHOULD REMAIN CRUNCHY.

RETURN THE SHRIMP TO THE PAN AND FOLD IN WITH THE MUSHROOMS AND CELERY. SPOON INTO A SERVING BOWL OR PLATTER.

WHEN DONE, DRAIN THE ORZO. STIR BACK INTO THE SAUCEPAN WITH 3 TBSPS OF BUTTER. GARNISH WITH CHOPPED CHIVES.

SERVES 4

Ingredients

 24 MEDIUM SHRIMP
 ½ lb SHITAKE MUSHROOMS
 1 RED ONION
 3 CELERY STALKS
 ½ PRESERVED LEMON
 FRESH CHIVES
 1 cup ORZO PASTA

Directions

1

PEEL SHRIMP AND DRY BETWEEN LAYERS OF PAPER TOWELS UNTIL READY TO COOK.

PEEL ONION. SLICE LENGWISE IN QUARTERS. SLICE THINLY CROSSWISE.

WASH AND TRIM CELERY STALKS. CUT INTO 1/2-INCH PIECES.

SLICE MUSHROOMS INTO 1/2-INCH PIECES.

JULIENNE PRESERVED LEMON (PEEL ONLY) OR SUBSTITUTE THE ZEST OF ONE LEMON.

BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD THE ORZO. IT SHOULD COOK IN ABOUT 8 MINUTES.

PRE-HEAT A LARGE FRYING PAN ON TOP OF THE STOVE FOR 2 MINUTES. ADD 1/2 CUP OLIVE OIL.

WHEN THE OIL SMOKES, LAY THE SHRIMP IN THE PAN IN ONE LAYER. SALT AND PEPPER. COOK 1 MINUTE PER SIDE OR UNTIL THE SHRIMP TURN PINK AND CURL UP. REMOVE TO A BOWL.

REDUCE HEAT TO MEDIUM. ADD THE ONION. COOK ABOUT A MINUTE. ADD THE SHITAKES. SALT AND PEPPER AND STIR TOGETHER WITH THE ONIONS FOR A COUPLE OF MINUTES. ADD MORE OLIVE OIL IF NECESSARY.

ADD THE CELERY AND THE PRESERVED LEMON. STIR FOR ABOUT A MINUTE. THE CELERY SHOULD REMAIN CRUNCHY.

RETURN THE SHRIMP TO THE PAN AND FOLD IN WITH THE MUSHROOMS AND CELERY. SPOON INTO A SERVING BOWL OR PLATTER.

WHEN DONE, DRAIN THE ORZO. STIR BACK INTO THE SAUCEPAN WITH 3 TBSPS OF BUTTER. GARNISH WITH CHOPPED CHIVES.

SERVES 4

SHRIMP WITH SHITAKES AND CELERY
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