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Flatiron Kitchen + Tap House
Presented by Chef | Activist Timothy Groody
Four Servings
For Grilling
¼ # large shiitake mushroom caps stem removed
¾ # peeled and deveined shrimp
1 tsp ground coriander
1 tsp ground fennel seed
olive oil for grilling
salt and pepper
Toss together and grill over medium high heat until mushrooms are soft and shrimp is slightly under cooked. Toss warm into pickling blend.
Pickling
¼ cup extra virgin olive oil
¼ cup cider vinegar
1 T spicy mustard
1 tsp chopped parsley
1 tsp chopped rosemary
1 tsp kosher salt
pinch sugar
Mix all ingredients and toss with shrimp and shiitake. Cover with plastic wrap directly on the surface and press shrimp and shiitake into marinade. Cover tightly and refrigerate for 4 -6 hours. Serve cold or at room temperature with some Chinese noodles or a salad. Serve and Enjoy!!!!!
