Shrimp,
Oyster Mushrooms and Sugar Snap Peas in Wasabi Butter Sauce
Yield: 4 appetizer or 2 main course servings
Ingredients:
- 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.
