1 lemon (just the juice)
a couple of tablespoons or so of chopped mint
4 or 5 tablespoons of chopped flat parsley, maybe a little more
about half a cup of dried black trumpet mushrooms
maybe a couple of tablespoons of Auntie Arwen'd Muchi Mughul Curry Blend (tumeric, cumin, black pepper, ginger, coriander, foenugreek, garlic, celery seed, cloves, red pepper, caraway seed, white pepper, mace)-- she describes it as a sweet curry, I'd have said it was a medium-hot
likewise for her Ultimate Garlic Insanity which doesn't seem to be listed on the website, but which is toasted garlic, onion, parsley
and rather more of Italian Herb Blend (oregano, basil, rosemary, thyme, sage, marjoram)
Rehydrate the mushrooms in warm water. This probably took 10 minutes or so.
Put the olive oil on low heat, and add the spices, salt, and parsley. After a few minutes, add the mushrooms. and then the lemon juice. I think that's when I added it.
I can't remember at what point I added the clementine segments.
Butter went in late in the process. I'm experimenting with not eating dairy, but this dish was demanding butter. For the not eating dairy project, not using cheese as a staple for quick meals will do for now.
I turned up the heat for the shrimp, which took about five minutes, I think. The main thing with shrimp is to stop when they're pink.
Add the mint when it's done. I had it with brown rice, which worked well enough. I'd have used jasmine rice if I had it.
The dish was surprisingly spicy. There might have been a weird interaction between the mint, the citrus, and the spices.
The dried black trumpet mushrooms had been sitting in the cabinet for quite a while. They didn't contribute much but a little texture and making the sauce darker.
Anyway, the shrimp were decent-- I don't know if I overcooked them a little. The reason this is worth writing up is that the clementine segments cooked in hot spices were spectacular-- good enough to stand as a dish on their own.
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