Mushroom carpaccio with Louisiana shrimp

Ingredients for 2 servings:

• 1 m.-large king oyster mushroom(s), brown
• 100 g shrimp(s), peeled, (approx. 14 – 16 cm), frozen
• 5 tbsp sauce (King Creole sauce), see appendix
• 2 tbsp orange juice
• 2 tbsp lemon juice
• 1 tsp, ground pepper (chipotle pepper)
• 1 pinch of salt
• n. B. Almond(s), coarsely ground
• n. B. Pepper, red, diced
• 2 tbsp celery leaves
• 1 lemon(s), 2 sections of it
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

A carpaccio with a brown king oyster mushroom, shrimp and King Creole sauce.

Clean the mushrooms, trim the bottom end with the substrate-mycelium mixture, and fillet lengthwise into thin slices. Mix together the dressing ingredients. Spread a quarter of the dressing onto two serving bowls. Place the fillets on top. Drizzle with the remaining dressing. Halve the thawed shrimp lengthwise and remove the brown intestines from the upper bodies. Steam the shrimp in a sieve until pink (do not oversteam, or they will become stringy). Divide among the serving bowls, garnish, serve, and enjoy. Note: A 500g pack usually contains 3 mushrooms. One mushroom is sufficient as a starter. Served with toasted baguette, two mushrooms make a main meal. Flavor: Somewhere between a button mushroom and a porcini mushroom. Appendix: King Creole Sauce, see: https://www.chefkoch.de/rezepte/4010971616169275/Sauce-King-Creole.html