Gulf Shrimp with Mushrooms and Figs


by Elif Selvili



Gulf Shrimp with Mushrooms and Figs


For 6 Person(s)


  • 1 pounds Texas oyster mushrooms, trimmed
  • 4 tablespoons olive oil
  • garlic cloves, crushed
  • 1 medium-size onion, peeled
  • figs, depending on size
  • 1/2 teaspoons chili powder, or to taste
  • 1 1/2 cups shrimp or fish stock, divided
  • gulf shrimp, peeled, deveined, washed
  • salt, to taste

Gulf Shrimp with Mushrooms and Figs Directions

  1. Wash and dry the mushrooms and cut into ¼-inch-thick slices.
  2. Place the sliced mushrooms, topside down, in a large pan over medium heat. Drizzle the olive oil over the gills, and sauté until lightly browned.
  3. Add the crushed garlic and sauté together until the garlic is fragrant—about 3 minutes.
  4. Cut the onion in half and slice into ¼-inch-thick slices. Add the onion slices to the mushrooms and sauté until the onion becomes translucent—roughly another 5 minutes.
  5. Cut the woody parts off the fig stems and slice the figs in half, lengthwise. Add the chili powder and the figs to the pan and sauté until the figs are softened—roughly 5 to 8 minutes.
  6. Pour ¾ of the stock into the pan, reduce the heat and simmer until most of the stock is reduced.Add the shrimp and the rest of the stock and cook for 3 more minutes—stirring occasionally. Add salt to taste and serve over rice.

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