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Sauteed Shrimp, Mushrooms And Asparagus With Cilantro Mint Chutney

Sauteed Shrimp, Mushrooms and Asparagus with Cilantro Mint Chutney

AuthorJim BrownPrep Time15 minsCook Time11 minsTotal Time26 mins

This is a quick meal that's delicious. The cilantro mint chutney is a perfect compliment.

Kitchen Essentials

Prep

No prep needed. 

Ingredients

 1 lb Shrimp - Deveined with shell removed- prefer wild caught
 1 lb Asparagus - Snapped to remove tough stems
 ½ lb Mushrooms - Stems trimmed - prefer shiitake
 1 tbsp Avocado Oil
 1 Shallot- Peeled & Minced
 2 Garlic Cloves - Peeled & Minced
 ¼ Red Bell Pepper - Minced
 Fish Sauce to taste
 1 tbsp Butter
 ½ cup Dry White Wine
Cilantro Mint Chutney
 2 Bunches of Cilantro - Large stems removed
 1 cup Mint - Destemmed
 2 tbsp Extra Virgin Olive Oil
 2 tsp Honey
 ½ tsp Kosher Salt
 1 Jalapeno - Destemmed & deseeded
 ¼ cup Sesame seeds
 ½ cup Water
 2 Limes - Juiced
 1 2 Inch Piece of Ginger - Peeled & Sliced into thin coins
1

Devein and deshell the shrimp. I buy extra large shrimp- fewer to clean.

2

Wash and trim the Asparagus. I snap it to get rid of the tough stems.

3

I use a paper towel to clean up the mushrooms and then trim off any gnarly looking stems. Then slice the mushrooms to your desired thickness. I usually cut them pretty thin.

4

Peel and then dice the shallots

5

Peel and dice the garlic

6

Dice the red bell pepper. I recommended a quarter of a pepper, but feel free to use more of the bell pepper.

7

Let's get our Cilantro Mint Salsa prepped and made.
Cut the cilantro just above the thicker stems. Don't worry about the smaller stems- they'll get handled by the blender.

8

Pull the leaves off of the mint. Those stems are a little to thick to blend up.

9

De-stem and de-seed the jalapeno and rough chop.

10

Juice 2 limes.

11

Peel a 2" piece of ginger. I use the edge of a spoon. And then cut it into coins.

12

Put the cilantro, mint, olive oil, honey, salt, jalapeno, water, lime juice and ginger in the jar of a blender and pulse a few times. It's OK if it still has some texture and fact that's preferable.

13

Now we're ready to cook the rest of it. Add the avocado oil and the garlic to a nonstick skillet and turn the heat to medium high. I put the garlic in the cold pan so I can get some heat on it without burning it. Next add the shallots and mushrooms and stir or flip the ingredients to help them brown without burning. Add the asparagus and after about a minute add the white wine and a few shots of fish sauce. Stir occasionally.

14

We're going to cook the shrimp in a separate pan. Place the butter in the pan on medium heat and when the butter begins to foam, add the shrimp. Stir or flip and pay close attention to the color of the shrimp. They're going to cook in about 2 minutes. Once they start to turn pink we're going to pour them and the butter into the pan with our other ingredients.

15

Salt to taste.

16

Plate the ingredients and top with the chutney. Enjoy!

Ingredients

 1 lb Shrimp - Deveined with shell removed- prefer wild caught
 1 lb Asparagus - Snapped to remove tough stems
 ½ lb Mushrooms - Stems trimmed - prefer shiitake
 1 tbsp Avocado Oil
 1 Shallot- Peeled & Minced
 2 Garlic Cloves - Peeled & Minced
 ¼ Red Bell Pepper - Minced
 Fish Sauce to taste
 1 tbsp Butter
 ½ cup Dry White Wine
Cilantro Mint Chutney
 2 Bunches of Cilantro - Large stems removed
 1 cup Mint - Destemmed
 2 tbsp Extra Virgin Olive Oil
 2 tsp Honey
 ½ tsp Kosher Salt
 1 Jalapeno - Destemmed & deseeded
 ¼ cup Sesame seeds
 ½ cup Water
 2 Limes - Juiced
 1 2 Inch Piece of Ginger - Peeled & Sliced into thin coins

Directions

1

Devein and deshell the shrimp. I buy extra large shrimp- fewer to clean.

2

Wash and trim the Asparagus. I snap it to get rid of the tough stems.

3

I use a paper towel to clean up the mushrooms and then trim off any gnarly looking stems. Then slice the mushrooms to your desired thickness. I usually cut them pretty thin.

4

Peel and then dice the shallots

5

Peel and dice the garlic

6

Dice the red bell pepper. I recommended a quarter of a pepper, but feel free to use more of the bell pepper.

7

Let's get our Cilantro Mint Salsa prepped and made.
Cut the cilantro just above the thicker stems. Don't worry about the smaller stems- they'll get handled by the blender.

8

Pull the leaves off of the mint. Those stems are a little to thick to blend up.

9

De-stem and de-seed the jalapeno and rough chop.

10

Juice 2 limes.

11

Peel a 2" piece of ginger. I use the edge of a spoon. And then cut it into coins.

12

Put the cilantro, mint, olive oil, honey, salt, jalapeno, water, lime juice and ginger in the jar of a blender and pulse a few times. It's OK if it still has some texture and fact that's preferable.

13

Now we're ready to cook the rest of it. Add the avocado oil and the garlic to a nonstick skillet and turn the heat to medium high. I put the garlic in the cold pan so I can get some heat on it without burning it. Next add the shallots and mushrooms and stir or flip the ingredients to help them brown without burning. Add the asparagus and after about a minute add the white wine and a few shots of fish sauce. Stir occasionally.

14

We're going to cook the shrimp in a separate pan. Place the butter in the pan on medium heat and when the butter begins to foam, add the shrimp. Stir or flip and pay close attention to the color of the shrimp. They're going to cook in about 2 minutes. Once they start to turn pink we're going to pour them and the butter into the pan with our other ingredients.

15

Salt to taste.

16

Plate the ingredients and top with the chutney. Enjoy!

Sauteed Shrimp, Mushrooms and Asparagus with Cilantro Mint Chutney
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