Ajillo with King Oyster Mushroom, Shrimp, and Komatsuna

Name: Ajillo with King Oyster Mushroom, Shrimp, and Komatsuna
Total time: 15 min
Yield: 2 Portions
Ingredients: 🦐 120g peeled shrimp; 100g komatsuna (Japanese mustard spinach); 40g king oyster mushroom; 🧄 1 clove garlic; 150cc olive oil; Sliced chili to taste; 🧂 1/2 tsp salt

Coût $10, économiser $5

Source: Recommended by CookPal

15 Min
2 Portions
$10

Ajillo with King Oyster Mushroom, Shrimp, and Komatsuna

Coût $10, économiser $5

Source: Recommended by CookPal

15 Min
2 Portions
$10

INGRÉDIENTS

Seafood
- 🦐 120g peeled shrimp
Vegetables
- 100g komatsuna (Japanese mustard spinach)
- 40g king oyster mushroom
- 🧄 1 clove garlic
Seasonings
- 150cc olive oil
- Sliced chili to taste
- 🧂 1/2 tsp salt

ÉTAPES

Cut the root of the komatsuna, make cross cuts, rinse thoroughly, and slice into 3cm pieces. Slice the king oyster mushroom in half lengthwise and then into thin diagonal slices. Halve the garlic, remove the core, and crush with the flat side of a knife.

Pat the peeled shrimp dry with a paper towel.

In a pot, heat olive oil, garlic, chili, and salt over low heat until fragrant. Add the shrimp and king oyster mushroom, cooking over medium heat until the shrimp changes color. Add the komatsuna and simmer briefly until wilted.

NUTRIMENTS

Par portion

🔥

250

Calories

15g
Protéines
5g
Glucides
20g
Graisses

💡 Astuces

Serve with crusty bread to soak up the flavorful oil.Pair with a glass of white wine for a perfect accompaniment.You can substitute spinach for komatsuna if unavailable.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.