A good friend of mine gifted me some local wild Chanterelle mushrooms and this was the impetus to create this dish. Chanterelles are regarded world wide as one of the finest mushrooms around and are so versatile as long as you don’t bury their delicate flavor. My creation is subtle yet showcases the mushrooms and shrimp with the peppers adding texture and sweetness. Please don’t use farm raised shrimp with this dish or you’ll receive a dose of industrialized bad food karma. Gluten-free, diabetic friendly. PRINT Chanterelles with Shrimp Recipe from MS Word
Chanterelles with Shrimp
Yield: 3 servings
6 oz. wild caught peeled and deveined shrimp
4 oz. chanterelle mushrooms
Half each of 1 green, red and yellow bell peppers cut into strips
1 carrot thinly sliced on a bias
2 oz. butter
2 tablespoons cornstarch
2 tablespoons citrus or lemon vodka
1 teaspoon sea salt
1 teaspoon granulated garlic or 2 teaspoons of fresh chopped
4 sprigs of fresh savory chopped
Clean chanterelles and cut into bite sized pieces. Combine prawns and cornstarch. Prep remaining vegetables and savory. Heat a wok or sauté pan with butter. Add shrimp and sauté till nearly done then add remaining ingredients and sauté for 1 minute. Portion and serve.
Wine pairing: Great with a chardonnay or dry Riesling.
© 2013 Aron David Bradley