Savory Sauteed Shrimp And Mushrooms Recipes

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, and cook until golden.
• Stir in 1 1/2 pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Steps:

• Brown the bacon in a large skillet over medium-high heat. Cook for 5 to 7 minutes, or until crisp. Increase the heat to high. Add the mushrooms, bell pepper, and scallions and cook for 7 to 10 minutes, or until the vegetables are softened and the mushroom liquid has mostly evaporated. Move the bacon and vegetables to one side of the skillet.
• Add the shrimp to the skillet and cook for 3 minutes, or until just opaque. Stir all the ingredients to combine. Season with salt, pepper, and Tabasco sauce. Serve hot.

Steps:

• Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
• Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
• Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!