do you want a recipe that you can make in 15 minutes and only end up with minimum dirty dishes? this is it.
i bought all the vegetables for this dish at the farmer’s market, picked up some shrimp at the grocery store, and the rest we had already.
i chopped it all up, dumped it into a bowl, mixed it together and then put it on a baking sheet. then it baked.
then we ate it. then jason drank the sauce, and i caught him. makes sense, it’s a delicious sauce.
this dish is very light, so to add some more to it, you could make it with some basmati rice. that would go real nice. but we were pretty satisfied with just the veggies and sea creatures.
side note: eek! 2 more days until the wedding! trying to avoid giving myself heart palpitations so excited to see all the friends and family that are coming from all over the place.
- ¼ cup canola oil
- ¼ cup scallions, chopped
- ¼ cup cilantro, chopped
- 2 garlic cloves, chopped
- 1 tablespoon rice vinegar
- 3-4 teaspoons ginger, grated
- ½ teaspoon Kosher salt
- 1 teaspoon sesame oil
- ½ lb uncooked shrimp
- ¼ lb oyster mushrooms (you could use crimini as well)
- 2 tablespoons sesame seeds
- Preheat oven to 500.
- While that's heating up, mix all ingredients together in a bowl. Spread on a baking sheet in a single layer. Bake for 6-7 minutes, until shrimp are pink.
- Lick the plate clean.
recipe adapted from bon apetit.
[…] roasted oyster mushrooms and shrimp with a delicious sauce – with a delicious sauce is an understatement. i love all the asian flavors in this dish. […]
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