Spicy Shrimp and Mushroom Stir-Fry
This assertively spicy and savory stir-fry comes together quickly because each ingredient brings so much to the skillet. (And if you use pre-sliced mushrooms, you won’t even need a knife and cutting board.) Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy. Kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles.
Ingredients
- 2tablespoons neutral oil, such as grapeseed
- 1pound sliced button or cremini mushrooms
- Kosher salt and black pepper
- 1pound peeled medium shrimp
- 1packed cup cabbage kimchi, snipped into small pieces with scissors
- 2tablespoons kimchi brine
- 2teaspoons toasted sesame oil
- Cilantro leaves and tender stems, for serving
Directions
Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)
Nutrition
- Info
- Trans Fat: 0 gramsFat: 10 gramsCalories: 218Saturated Fat: 1 gramUnsaturated Fat: 9 gramsSodium: 653 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 8 gramsProtein: 26 grams
Source: https://cooking.nytimes.com/recipes/1025332-spicy-shrimp-and-mushroom-stir-fry