Step 2: Let's get prepped here
I like to get everything prepped ahead of time because once the shrimps start cooking you'll have no time to chop and measure. They only take a few minutes to cook and then they get tough and chewy if you don't get them off the heat.
Start with peeling the shrimp. They need to be peeled and deveined. I like to leave the tails on for informal appetizer parties or friends. It gives you something to grab with your fingers, but its messy at the table.
Put the little guys in the fridge while you get back to the rest.
Mince the garlic. Personally I like the chef's knife for this as the shape offers you the ability to mince without your fingers banging the board, but any sharp knife will do. First slice the cloves thinly, then scoop the slices up in a pile and chop them up fine. Once you've got them all minced, take the flat of the blade and crush them (see photo). This releases the garlic oils and adds more flavor to your sauce. Now scrape them up and put them in a bowl.
At this point I start heating the oils. Put the olive oil and the butter in a pan on medium heat. Use the widest pan you have so the shrimp aren't too layered. Single layer is best if you can. Right now you're just melting the butter and heating the oil.
On to the mushrooms. We're going to slice those up in somewhat thick slices so they don't get too mushy. Maybe a 1/4 inch or so. Set those aside in another bowl.
Mince up the jalapeno. Same as with the garlic but don't mash it. How much of the jalapeno is a call you have to make yourself. The idea here is not to make this a spicy dish, but to just to give it some kick to make it delight the taste buds. Ok, another bowl.
Measure out the paprika to have it ready.
Roll the lemon under your hand. Hard. Squish it around to loosen up the juices. Now slice it in half and squeeze out the juice into a bowl. Run the juice through a sieve or a strainer to remove the seeds. Or just pick 'em out, whichever.
Now we're done with the chores...let's get cooking.
Start with peeling the shrimp. They need to be peeled and deveined. I like to leave the tails on for informal appetizer parties or friends. It gives you something to grab with your fingers, but its messy at the table.
Put the little guys in the fridge while you get back to the rest.
Mince the garlic. Personally I like the chef's knife for this as the shape offers you the ability to mince without your fingers banging the board, but any sharp knife will do. First slice the cloves thinly, then scoop the slices up in a pile and chop them up fine. Once you've got them all minced, take the flat of the blade and crush them (see photo). This releases the garlic oils and adds more flavor to your sauce. Now scrape them up and put them in a bowl.
At this point I start heating the oils. Put the olive oil and the butter in a pan on medium heat. Use the widest pan you have so the shrimp aren't too layered. Single layer is best if you can. Right now you're just melting the butter and heating the oil.
On to the mushrooms. We're going to slice those up in somewhat thick slices so they don't get too mushy. Maybe a 1/4 inch or so. Set those aside in another bowl.
Mince up the jalapeno. Same as with the garlic but don't mash it. How much of the jalapeno is a call you have to make yourself. The idea here is not to make this a spicy dish, but to just to give it some kick to make it delight the taste buds. Ok, another bowl.
Measure out the paprika to have it ready.
Roll the lemon under your hand. Hard. Squish it around to loosen up the juices. Now slice it in half and squeeze out the juice into a bowl. Run the juice through a sieve or a strainer to remove the seeds. Or just pick 'em out, whichever.
Now we're done with the chores...let's get cooking.
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