A while back I bought a Thai cookbook and got really Thai food frenzy. I purchased any kind of Thai sauces and pastes that I could find in stores without thinking about the recipes I will be making which I admit was not very wise. I was experimenting cooking Thai food at home and my husband was experimenting eating it! He was not very open to different foods before we got married. Now, he loves trying foods from all around the world. Those Thai recipes from the cookbook were really good. I rarely attempted to divert from the cookbook as I was not very familiar with cooking Thai food. Now that I am still left with some sauces and pastes and other stuff, I am creating new dishes employing Thai ingredients. Sometimes they work, sometimes they do not.
This shrimp dish with oyster mushrooms turned out pretty well. Therefore, I am sharing it here. It is simple, yet delicious. I used the oyster mushrooms and the scallions I bought at the farmer's market. The spiciness may be lacking, but I did not have any chilies on hand. Feel free to add them.
1 lb jumbo shrimp
¾-1 lb fresh oyster mushrooms
2 large scallions (chopped)
2 red chilies (optional)
5 leaves of basil (preferably Thai basil)
2 cloves garlic (sliced)
1 tsp dried basil
1 tbsp fish sauce
2 tbsp canola oil
Thai ginger peanut sauce
1 tsp salt
Cut the mushroom cluster in a way where each piece will have 3-4 of the mushrooms attached. Chop the chilies if you choose to add some spiciness to the recipe. Salt the shrimp. Heat the oil on medium heat in a large pan. Add the garlic and chilies. Sautee for 3-4 minutes, add the Thai ginger peanut sauce and the fish sauce to the garlic. Stir and add the mushrooms. Cook for 2 minutes before adding the shrimp. Add the dried and fresh basil. Stir for 3 minutes and add the scallions. Allow 2 minutes to cook after adding the scallions. Serve with plain rice. Garnish with fresh basil and red chilies if you wish.
Labels: Seafood Dishes, Traditionally Not Turkish