Sauteed Cucumbers, Portobello Mushrooms and Shrimps

Summer is in full swing and my refrigerator is packed to the max with heaps of fresh produce!  I think I have a hoarding compulsion when it comes to food… I can’t stand the thought of an empty refrigerator.    Thankfully with the Autoimmune Protocol (AIP), food gets consumed really quickly and very little actually goes to waste.

I had some lovely Portobello mushrooms that I had bought without planning them in the week’s menu and had to figure out a dish to incorporate the mushrooms before they went bad.  Since my eldest child and husband don’t fancy mushrooms all that much, the only time I get to enjoy them is when I cook lunch for myself.  Wanted something green to go with them and spied some mini cucumbers.  I think cucumbers are nice when cooked, kind of crunchy like sauteed celery without the astringency or fibres.  This is a good way of using up cucumbers if you have loads of them.  Protein of choice?  Frozen shrimps, quick and easy.  I usually call them prawns but I think the term shrimps is more popular in North America.  Sauteed together, it made for a simple tasting and satisfying one dish lunch for myself.  It doesn’t look particularly pretty but the mushrooms more than made up for the look…   Do you have a favourite ‘ugly but tasty’ dish?

Sauteed cucumbers, portobello mushrooms and shrimp

Ingredients (Serves 1 as a one dish meal)

  • 1 tbsp oil/ fat of choice
  • 1 shallot, thinly sliced
  • 3 – 4 cloves garlic, chopped
  • 2 Portobello mushrooms, halved and sliced into approximately 1/4″ or 1/2 cm slices
  • 4 mini cucumbers, halved lengthwise, deseeded and sliced diagonally into approximately 1/4″ or 1/2 cm slices (about 3 cups)
  • 1 tbsp coconut aminos
  • 12 frozen shrimps/prawns, defrosted and shelled with tail on
  • Sea salt to taste


  • Heat oil/fat in a skillet over medium-high heat
  • Add shallot slices and stir fry for about 2 minutes or until translucent
  • Add chopped garlic and stir fry for another minute or until fragrant
  • Toss in sliced Portobello mushrooms and mix well, lowering heat to medium
  • Once mushrooms have shrunk slightly, add in cucumber slices and coconut aminos and increase heat to medium-high
  • Allow to cook for another minute or 2 before adding in shrimps/ prawns
  • Saute everything together until shrimps/ prawns are no longer grey in colour
  • Sprinkle sea salt to taste (I used 2 pinches) and serve immediately
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