Shrimp, Oyster Mushrooms and Sugar Snap Peas in Wasabi Butter Sauce

Yield: 4 appetizer or 2 main course servings


  • 1/2 cup water
  • 4 teaspoons wasabi powder (horseradish powder)*
  • 2 Tablespoons low sodium soy sauce
  • 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
  • 1 cup sake
  • 8 Tablespoons (1 stick of butter)
  • 4 teaspoons minced garlic
  • 3/4 teaspoons coarsely cracked pepper
  • 6 ounces oyster mushrooms, sliced
  • 16 sugar snap peas, stringed
  • 20 uncooked medium shrimp, peeled deveined
  • 4 garlic cloves, thinly sliced

Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat. Add mushrooms and sugar snap peasand saute 1 minute. Add shrimp and sliced garlic and saute 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer. Transfer to plates and serve.

*Available at Japanese markets, specialty foods stores and in the Asian Foods section of some supermarkets.


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