Japanese Style Shrimp and Mushroom "Ajillo"
Add "LESS SALT SOY SAUCE" right before you serve to bring out the aroma.
PREPARATION
- Remove the skin and veins to clean the shrimps, and drain. Cut mushrooms into easy-to-eat size. Slice asparagus diagonally. Refresh “shiso” leaves (perilla) in water and drain.
- Put olive oil, garlic, and anchovy paste in a small saucepan and warm over low heat. Once simmers, cook the shrimps, mushrooms, and asparagus cleaned and cut in STEP1.
- Season with "LESS SALT SOY SAUCE", and top with “shiso” leaves.
- Toast some slices of baguette as a side.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 669 Calories |
| Sodium (1 serving) | 2.7 g |
| Author | NORIKO OGAWA |
Ingredients
8 pcs Shrimps
2 spears Asparagus
100ml Extra-virgin olive oil
1 clove Garlic (minced)
1 tablespoon Anchovy paste
1 1/2 tablespoons LESS SALT SOY SAUCE
8 slices Baguette (thin-sliced)
PREPARATION
- Remove the skin and veins to clean the shrimps, and drain. Cut mushrooms into easy-to-eat size. Slice asparagus diagonally. Refresh “shiso” leaves (perilla) in water and drain.
- Put olive oil, garlic, and anchovy paste in a small saucepan and warm over low heat. Once simmers, cook the shrimps, mushrooms, and asparagus cleaned and cut in STEP1.
- Season with "LESS SALT SOY SAUCE", and top with “shiso” leaves.
- Toast some slices of baguette as a side.
