Jumbo Shrimp with Mushrooms and Garlic

By t1bishop

CHEF WAY Jimenez serves the shrimp
head-on, alongside Mexican rice.
EASY WAY Buy shrimp without the heads
on, and ask your fishmonger to butterfly
the shrimp for you.

Ingredients

• 4 garlic cloves, thinly sliced
• 1/4 cup plus 2 tablespoons pure olive oil
• 1/2 pound shiitake mushrooms, stems discarded and caps thickly sliced
• 2 pounds jumbo shrimp, butterflied
• in their shells
• Salt and freshly ground pepper
• 1/4 cup water
• 1 cup coarsely chopped cilantro leaves
• 2 tablespoons unsalted butter
• Yellow rice and lime wedges, for serving

Preparation

Step 1

1. In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet
and cook over high heat, stirring occasionally, until browned, about 7 minutes.
2. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, stirring occasionally, until nearly cooked through, 7 to 8 minutes. Add the
water and cook just until evaporated. Add the cilantro leaves and butter to the skillet and stir to coat. Transfer the shrimp and mushrooms to a platter and garnish with the sliced garlic. Serve the shrimp with yellow rice and lime wedges.
NOTE If you can't get pre-butterflied
shrimp, use a pair of kitchen scissors to cut down the back of each shrimp, leaving the shells intact.