I discovered this recipe in the cookbook Dinner in French – My recipes by way of France by Melissa Clark, published in 2020. I’ve made her corn and tomato salad with tapenade for the blog, which was unique and fabulous, shown below right. I really like her approach to cooking and her use of ingredients, no matter how simple.
This recipe got my attention because I love shrimp, mushrooms, butter, and herbs, and that’s about all there is to this recipe! It begins with an herby butter that you cook everything in, and voila! A fabulous meal.
The recipe called for oyster mushrooms, which I ordered from Alma Gourmet in California. They specialize in Italian products, but there’s just about everything to be found on their website. Look out Amazon!
If I were to do anything different with this recipe, I would use more mushrooms. Plus, omit the Pernod. Just not my favorite flavor.
Shrimp and Mushrooms with Garlicky Herb Butter
For the herb butter:
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 tablespoon chopped fresh chives, plus more for garnish
1 tablespoon chopped fresh tarragon or basil leaves (Iused basil)
1 tablespoon pastis, such as Pernod
2 fat garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 teaspoon finely grated lemon zest
6 tablespoons unsalted butter, at room temperature
To finish:
12 ounces oyster mushrooms, chopped into 1” pieces
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 large shallots, thinly sliced
2 pounds shelled large shrimp
2 tablespoons dry white wine
2 tablespoons pastis, such as Pernod
2 tablespoons chopped fresh parsley leaves, plus more for garnish
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh tarragon or basil leaves (I used basil)
Fresh lemon juice, to taste
Torn baguettes, for serving
In a mini food processor combine the parsley, chives, basil, pastis, garlic, salt, pepper, and lemon zest and pulse until well mixed. Add the butter and process until you have a smooth, green-flecked paste.
In a large skillet, heat 2 tablespoons of the herb butter over medium-high heat. Sir in the mushrooms and cook until their liquid has cooked off and the mushrooms are browned and crispy, 8 to 12 minutes. Try not to disturb the mushrooms as they cook – the less stirring here means the browner they will get. Season the mushrooms with salt and pepper. Add the shallots and cook until they are tender and translucent, 3 to 5 minutes. Reduce the heat to medium.
After cooking the mushrooms and shallots, I placed them on a platter around the circumference. I thought it might be prettier that way.
Add the shrimp to the skillet and season them generously with salt and pepper. Add the wine, pastis, and another 2 tablespoons of herb butter and cook, stirring, until the shrimp are just pink, 3 to 7 minutes. Stir in another tablespoon or two of the herb butter and more salt to taste.
Transfer the mixture to a platter and scatter the parsley, chives, and basil on top. Drizzle with lemon juice, and serve with baguette chunks to soak up the sauce.
As it turns out, the herby shrimp mixed with the mushrooms are really beautiful.
And definitely serve this with bread!
Note: Any extra herb butter can be frozen.