2 (6 ounce) cans Haitian Creole-style dried shrimp, drained
1 (6 ounce) can sliced fresh mushrooms
1 small onion, minced
1 green bell pepper, chopped
salt and pepper to taste
8 ounces button mushrooms with liquid
2 cloves garlic, chopped
2 tablespoons olive oil
1/2 cup fried yellow fish products
8 ounces shrimp
2 tablespoons chopped fresh parsley
4 bears bell pepper
In a medium bowl, mix garlic, olive oil, mushrooms, green pepper, onion, bell pepper and salt and pepper. Toss until coated.
Heat a large skillet or deep-fryer over medium heat. Combine red wine and lemon juice in small bowl and toss to coat. Pour marinade over meat. Heat/remove and set aside.
Heat 3 tablespoons olive oil in a large microwave-safe skillet, stirring occasionally, until deep brown.
Lightly color the shrimp (that is, flanking stripes), if possible, 10 times. Break open with a potato peeler.
Drain shrimp and streamlets, reserving their white. Place them into four trays.
Heat 2 tablespoons olive oil in a medium non-stick skillet over medium heat. Saute the onions and peppers until transparent. Add shrimp and cook for about 15 minutes (or until they begin to turn pink).
Remove shrimp and serve. Sprinkle mushroom mixture on shrimp (inside being dark).
Peel mushrooms and tomato and set aside. Add shrimp and parsley, extra tomato (this is for garnish), fish and shrimp and toss to coat. Cover (you can order this without a cover, but this way is really good if you do). Make sure the fish penetrate all the way to the bottom of the pan. Pour half of the shrimp liquid over everything, and toss with 1 1/2 cups mushroom broth. Cover, and refrigerate for about 4 hours (recover on surface al dente). Serve drizzled over the fish. Garnish with parsley (optional) and pepper.
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