Recipe information
Yield
Serves 10
Ingredients
3 large red bell peppers
12 tablespoons olive oil
12 ounces oyster mushrooms
6 large garlic cloves, chopped
1 tablespoon finely chopped red jalapeño chili
1 1/4 pounds uncooked medium shrimp, peeled, deveined
2 tablespoons chopped fresh parsley
Preparation
Step 1
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.
Step 2
Heat 6 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and sauté 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.)
Step 3
Heat remaining oil in same skillet over medium-high hat. Add garlic and chile and sauté 2 minutes. Add shrimp and sauteé until cooked through, about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers.
