TheGreenTurnip Score: 7
To all of you non-anchovy lovers out there, I encourage you to give this recipe a try!
This mushroom and shrimp “salad” poached in olive oil is salty and rich, and not at all fishy. The anchovy gives a pleasant savory flavor without being overwhelming (I promise!).
Now I say this as someone who used to hate anchovies. I felt like my dad ruined our family pizzas by ordering anchovies. I could not understand why anyone would want to eat those weird, shriveled, sort of hairy fishy bits. What’s worse, even if I carefully picked them off, the salty fishy taste remained behind. Horrible!
After living in Japan and being introduced to wonderful fishy flavors, I developed a taste for anchovies. So I say to you (in the words of my favorite Dr. Seuss book):
You do not like them.
So you say.
Try them! Try them!
And you may. ^_^
The recipe calls for the genius technique of poaching the shrimp in olive oil. The oil bath creates a protective layer around the seafood, so nothing dries out. And since it is cooked at a low temperature, the seafood will not quickly overcook, even if you wander away for a moment (as I often do). The poached shrimp tasted pure and clean and tender, and so good with the mushrooms.
This salad is excellent as a standalone dish. It tastes great warmed in the oven, or at room temperature. It would also make a delicious pasta sauce! Simply toss with noodles for a quick, healthy weekday meal.
This recipe makes enough for a week’s worth of medium sized portions for 1 person (about 10 medium portions).
Mushrooms, about 1 cup
Salt, a dash
Anchovy Fillets, 1-2 fillets
Garlic, 2 cloves crushed (or chopped)
Crushed Red Pepper, a dash
Olive Oil, ½ cup
Bay Leaves, 2
- Peel and devein the shrimp. Rinse under cool running water and gently dry with a paper towel. Wash the mushrooms, remove the stems, and break in half. Cut the zucchini into quarters lengthwise, and then slice into pieces about 2 inches long.
- In a small bowl, stir the anchovy fillets into the olive oil. In a frying pan over low heat, combine the anchovies, olive oil, garlic, red pepper, bay leaves, shrimp, zucchini, and mushrooms. Cook stirring gently, until the shrimp change color to pink and the mushrooms become soft (about 20 minutes). Let cool. Cover and store.
Adapted from “えびとマッシュルームのアヒージョ風オイル漬け” from “作り置きサラダ”.
Want to learn more about simple, Japanese-inspired weekly meal prep? Read “What is Make Now & Eat Later”…
Come back on Monday! New recipes posted here every week.