Shrimp, Red Cabbage & Oyster Mushrooms

Cajun French:  le chou (lu shoo) – cabbage

 

Cleaning out the frig before our weekly Red Stick Market purchases, we found red cabbage and oyster mushrooms.  What to do with them?  Shrimp in the freezer, good addition.  We decided to cook each separately and then plate together.  The sweetness of the cabbage added to the mildness of the mushrooms and the shrimp were the crowning glory.  For a meal made with clean out the frig items, it was outstanding!

Mais C’est Bon!

Enjoy!!

Red Cabbage:

• 1/2 sm red cabbage
• 1tsp coconut oil
• 1 tsp Splenda
• 1 oz fig infused balsamic vinegar
• Salt

Cut cabbage in strips.

Heat oil to medium high in heavy skillet.

Sauté cabbage until tender.

Season with salt and Splenda.  Mix well.

Turn heat to high and add vinegar.

Mix well and reduce heat to low.

 

Oyster Mushrooms:

• 3-4 cups oyster mushrooms, loosely packed
• 1 tsp coconut oil
• Salt

Heat oil to medium in heavy skillet.

Sauté mushrooms until tender.

Season with salt.

Remove from skillet and place in bowl.

Set aside.

 

Shrimp:

• 10 large shrimp
• 1 tsp coconut oil
• Greek seasoning
• Cayenne pepper

In heavy skillet heat oil to medium.

Place shrimp in skillet.

Season with Greek seasoning and cayenne pepper.

Turn shrimp and cook until pink.

 

Plate:

Place a bed of red cabbage in center of plate.

Place 3-4 shrimp on cabbage.

Place mushrooms among shrimp.

Garnish with parsley or some other green.

Serving – 2 to 3 plates.