japanese- s tyle shrimp ahijo

Hull shell and devein the shrimps. Cut off the roots of the shimeji mushrooms. Chop the garlic clove into fine pieces.

step 2:

Cut the baguette into thin slices.

step 3:

Put the olive oil and garlic in a frying pan and simmer the garlic for 1 minute.

step 4:

Add the shrimps, shimeji mushrooms and soy sauce. Simmer for 8 minutes on low heat.

Serve by either dipping the baguette slices into the ahijo mixture or putting the ahijo on top of the baguettes.

comment:

The soy sauce becomes an accent. The baguette suits the taste of the shrimps and shimeji mushrooms in this very delicious dish.

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