Honey Garlic Shrimp in Portobello Cups with Balsamic Glaze

                                        Summertime Magic

       Honey Garlic Shrimp in Portobello Cups with Balsamic Glaze

It is now August, and the temperature rises to 90 degrees by late morning. I already fear the fading of summer; this concern plagues me every year after the 4th of July. For some of us living in the Northeast, summer is our gift from having survived the confinement of cold winters and the dreariness of early nightfall.

 At this time of the year, the local farms are “pregnant”  birthing fruits and vegetables more rapidly than we can consume them. My flowers are my only dependents. We are empty nesters, and I enjoy nurturing them like children, reliant on me and the forces of nature. The spray from the garden hose on my feet, prompts visions of childhood - remembering watering Mom’s tomato and vegetable plants and carefully trying not to wet the clothesline! Dinner always consisted of the ripest of the daily pick, fresh pesto mixed with pasta, Panzanella salad with ripened tomatoes, and eggplant prepared different ways.

For me, winter is a black and white movie, and summer is that same movie in technicolor. Not that winter doesn’t bring its own set of gifts, but hothouse tomatoes and warehouse veggies aren’t one of them. I encourage all of you to abound in the harvest that the warmth and sunshine bestows. Browse the blog; there is much here to inspire.

Today I am sharing with you a salad that is perfect for lunch or appetizer or dinner on a hot summer day or night. My husband and I enjoy this salad with a glass of chilled Sauvignon Blanc and for dessert, a slice of my homemade Peach Yogurt loaf, recipe on the blog.

Bon Appetit. Enjoy the bounty of summer!

Honey  Garlic Shrimp and Portobello Mushroom Cup Salad with  Balsamic Glaze

Serves 4

Recipe:

4 large Portobello mushrooms, remove stems and gills with a spoon

3 tablespoons olive oil

½ cup chicken broth or stock

½ cup balsamic vinegar

1  ½  lbs. large shrimp, peeled & deveined ( at least 24-  32 shrimp )

2 tablespoons unsalted butter

4 thinly sliced garlic cloves

Salt & white pepper

1 cup heavy cream

3 tablespoons of honey

1 tablespoon soy sauce

2 -3 cups mixed salad greens or baby spinach

Directions:

1.       Brush the Portobellos with olive oil, salt & pepper and cook over medium-high heat on a grill or under the broiler for 5 minutes per side. Set aside

2.       Combine chicken broth and vinegar in a small pot. Reduce mix to half until it becomes thick and syrupy.

3.       Heat butter in a pan, add seasoned shrimp and garlic. Cook for 2 minutes. Set aside. Add heavy cream, honey, and soy sauce to the pan and bring to a boil. Simmer until thickened.

4.       Add shrimp to the honey cream sauce to reheat.

5.       For serving, place a mushroom in the center of each plate. Divide the salad greens on each plate. Place 6-8 shrimp on top of the greens and spoon cream sauce over the shrimp. Drizzle the balsamic sauce around the plate with the cream sauce and serve.

Tips:

1.        Instead of making the balsamic syrup, feel free to use purchased balsamic glaze. It won’t compromise the dish.

2.       If serving for a dinner portion, add more greens to the plate

 This and other printable recipes are available at www.theothersideofthespatula.com