Take Me Back To Italy!!

Shrimp and Squid with  a Mushroom Medley

Yvette in Positano2

Me in the Amalfi Coast

This beautiful combination of ingredients takes me back to the Amalfi Coast in Italy. If you have never been there, you are missing out on a truly amazing place. So calm, friendly and the views are breathtaking. Each place you stop for a meal is just as good if not better than the previous.  With their fresh seafood and  organic ingredients, every food you eat there is an outstanding meal!

Today, I recreated a meal from Positano, fresh shrimp and squid with a mushroom medley. A wonderful combination of flavors that are so simple but yet so elegant. Just set the table with some fresh flowers, candles and a light white wine and you are in heaven!

After a long day, no one wants to be in the kitchen preparing any meal. Let’s face it, we are all busy and when we get home, we want to relax, unwind and enjoy a delicious meal that allows us to enjoy its beauty. Trust me, this dish takes no time to prepare but is so full of fresh flavor.

So, if you cannot make it to the Amalfi Coast right now, just prepare this meal, close your eyes and enjoy!

Shrimp and Squid with a Mushroom Medley

Ingredients: Serves 2

  • 2 tablespoons olive oil
  • 8 ounces fresh mix of mushrooms, baby bella, shitake and oyster, sliced
  • 2 cloves garlic, smashed
  • ¼ pound extra large shrimp, peeled and cleaned
  • ¼ pound squid, tubes cut into 2 inch pieces
  • 2 tablespoons unsalted butter
  • ¼ teaspoon salt for seasoning
  • 1 tablespoon fresh parsley, finely chopped
  • 2 sprigs fresh thyme off the stem, plus several sprigs for garnish


In a large skillet, heat the olive oil over a medium heat. Once hot add the mushrooms, lower heat to medium/low and sauté for 2 minutes. Now add the garlic, shrimp and squid.  Add the butter. Carefully move the ingredients around in the pan to ensure even cooking and continue cooking until the shrimp is pink on both sides, about 5 minutes. Season with salt. Mix through. Remove the garlic. Turn the heat off and add the chopped parsley and fresh thyme. Carefully mix through. Garnish with some thyme sprigs.


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