Seared Shrimp with Oyster Mushrooms

Seared shrimp, oyster mushrooms, pickled vegetables = the epic meal you've been dreaming of.




  • ½ pound oyster mushrooms
  • 1 cup cornmeal, for dredging
  • 1 tbsp. butterNeutral cooking oil
  • Soy-pickled shimeji mushrooms, to taste
  • Pickled golden beets, to taste
  • Pickled turnips, to taste
  • Drizzle of Señor Lechuga hot sauce of your choice
  • 1 oyster half-shell (optional)
  • 1 pound shrimp from Alaska Home Pack


  1. Start by searing oyster mushrooms in a generous amount of oil. Let brown on one side and before flipping. 
  2. Process the shrimp and dredge in cornmeal.
  3. Brown shrimp in a pan with mushrooms, making sure there is a nice crust on one side of the shrimp before adding butter. Some cornmeal will fall off in the pan–that is ok! It helps form the pan sauce later on.
  4. Prepare your soy-pickled shimeji mushrooms, pickled golden beets, and pickled turnips. 
  5. Plate your shrimp and oyster mushrooms, then add the pickled vegetables to the same pan along with some butter. This will be your sauce! Warm the pickled vegetables and butter until the consistency becomes thicker and more viscous. Stir in herbs before plating.
  6. Drizzle sauce and pickled vegetables atop shrimp and oyster mushrooms. Pour a little hot sauce in an oyster shell to plate. Enjoy! 

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