Summer is in full swing and my refrigerator is packed to the max with heaps of fresh produce! I think I have a hoarding compulsion when it comes to food… I can’t stand the thought of an empty refrigerator. Thankfully with the Autoimmune Protocol (AIP), food gets consumed really quickly and very little actually goes to waste.
I had some lovely Portobello mushrooms that I had bought without planning them in the week’s menu and had to figure out a dish to incorporate the mushrooms before they went bad. Since my eldest child and husband don’t fancy mushrooms all that much, the only time I get to enjoy them is when I cook lunch for myself. Wanted something green to go with them and spied some mini cucumbers. I think cucumbers are nice when cooked, kind of crunchy like sauteed celery without the astringency or fibres. This is a good way of using up cucumbers if you have loads of them. Protein of choice? Frozen shrimps, quick and easy. I usually call them prawns but I think the term shrimps is more popular in North America. Sauteed together, it made for a simple tasting and satisfying one dish lunch for myself. It doesn’t look particularly pretty but the mushrooms more than made up for the look… Do you have a favourite ‘ugly but tasty’ dish?
Ingredients (Serves 1 as a one dish meal)
- 1 tbsp oil/ fat of choice
- 1 shallot, thinly sliced
- 3 – 4 cloves garlic, chopped
- 2 Portobello mushrooms, halved and sliced into approximately 1/4″ or 1/2 cm slices
- 4 mini cucumbers, halved lengthwise, deseeded and sliced diagonally into approximately 1/4″ or 1/2 cm slices (about 3 cups)
- 1 tbsp coconut aminos
- 12 frozen shrimps/prawns, defrosted and shelled with tail on
- Sea salt to taste
Method
- Heat oil/fat in a skillet over medium-high heat
- Add shallot slices and stir fry for about 2 minutes or until translucent
- Add chopped garlic and stir fry for another minute or until fragrant
- Toss in sliced Portobello mushrooms and mix well, lowering heat to medium
- Once mushrooms have shrunk slightly, add in cucumber slices and coconut aminos and increase heat to medium-high
- Allow to cook for another minute or 2 before adding in shrimps/ prawns
- Saute everything together until shrimps/ prawns are no longer grey in colour
- Sprinkle sea salt to taste (I used 2 pinches) and serve immediately
