Shrimp with Shimeji Mushroom

Name: Shrimp with Shimeji Mushroom
Yield: 5
Ingredients: 2 fillets of shrimp, cut into 5 pieces (1 kg); Salt and black pepper to taste; 2 tablespoons of lemon juice; Butter for greasing; 150g shimeji mushrooms; 1 onion, cut into rings; 4 tablespoons of butter; Half cup of dry white wine; 2 tablespoons of all-purpose flour; 1 tablespoon of butter; 1 bunch of fresh parsley, cut into stems; Fresh dill for garnish

1
2 fillets of shrimp, cut into 5 pieces (1 kg)
2
Salt and black pepper to taste
3
2 tablespoons of lemon juice
4
Butter for greasing
5
150g shimeji mushrooms
6
1 onion, cut into rings
7
4 tablespoons of butter
8
Half cup of dry white wine
9
2 tablespoons of all-purpose flour
10
1 tablespoon of butter
11
1 bunch of fresh parsley, cut into stems
12
Fresh dill for garnish

Ingredients

1
2 fillets of shrimp, cut into 5 pieces (1 kg)
2
Salt and black pepper to taste
3
2 tablespoons of lemon juice
4
Butter for greasing
5
150g shimeji mushrooms
6
1 onion, cut into rings
7
4 tablespoons of butter
8
Half cup of dry white wine
9
2 tablespoons of all-purpose flour
10
1 tablespoon of butter
11
1 bunch of fresh parsley, cut into stems
12
Fresh dill for garnish

Directions

1
In a bowl, season the fish pieces with salt and black pepper
2
Marinate them in lemon juice and place them on a refrigerated plate greased with butter
3
Distribute the shimeji mushrooms and onion rings over them
4
Sprinkle with salt and black pepper
5
Top with melted butter, drizzle with white wine, and cover with aluminum foil
6
Bake in a moderate oven (180°C) for 20 minutes or until the fish flakes apart when pierced with a fork
7
Prepare the parsley
8
In a skillet, melt the butter and all-purpose flour over medium heat until caramelized
9
Add the parsley and cook for two minutes. Reserve
10
Transfer the shrimp pieces to a baking dish, drizzle with the sauce from the oven, and garnish with parsley stems and fresh dill.