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Ingredients
- 3 lrg red bell peppers
- 12 Tbsp. extra virgin olive oil
- 12 ounce oyster mushrooms
- 6 lrg garlic cloves minced
- 1 Tbsp. finely minced red jalapeno chili
- 1 1/4 lb uncooked medium shrimp peeled, deveined
- 2 Tbsp. minced fresh parsley
Directions
- Char peppers over gas flame or possibly in broiler till blackened on all sides.
- Transfer to paper bag and let stand 10 min to steam. Peel, seed and quarter peppers. Arrange peppers on platter.
- Heat 6 Tbsp. oil in heavy large skillet over medium heat. Add in mushrooms and saute/fry till tender, about 8 min. Season with salt and pepper. Arrange on platter with bell peppers. (Can be prepared 6 hrs ahead. Cover and let stand at room temperature.)
- Heat remaining oil in same skillet over medium-high hat. Add in garlic and chile and saute/fry 2 min. Add in shrimp and sautee till cooked through, about 3 min. Fold in parsley. Spoon shrimp over mushrooms and peppers.
- Serves 10.
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