| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1992 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Red bell peppers |
| 12 |
tb |
Olive oil |
| 12 |
oz |
Oyster mushrooms |
| 6 |
lg |
Garlic cloves; chopped |
| 1 |
tb |
Finely chopped red jalapeno chili |
| 1 1/4 |
lb |
Uncooked medium shrimp; peeled, deveined |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Char peppers over gas flame or in broiler until blackened on all sides.
Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and
quarter peppers. Arrange peppers on platter.
Heat 6 tablespoons oil in heavy large skillet over medium heat. Add
mushrooms and saute until tender, about 8 minutes. Season with salt and
pepper. Arrange on platter with bell peppers. (Can be prepared 6 hours
ahead. Cover and let stand at room temperature.)
Heat remaining oil in same skillet over medium-high hat. Add garlic and
chile and saute 2 minutes. Add shrimp and sautee until cooked through,
about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers.
Serves 10.
Bon Appetit May 1992
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