SHRIMP AND MUSHROOM SAUCE RECIPE
This shrimp and mushroom sauce is luscious, juicy and just succulent. It's great over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 45m
Number Of Ingredients 11
Steps:
- In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove your tomatoes and set aside.
- In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.
- Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.
- Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don't overcook or your shrimp will turn rubbery.
- Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.
SHRIMP AND 'SHROOMS WITH SHERRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings as snack or starter
Number Of Ingredients 13
Steps:
- In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
- Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately.
AMY'S SHRIMP HALO WITH SHROOMS
Make and share this Amy's Shrimp Halo With Shrooms recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute shrimp, 1/4 cup olive oil, and garlic.
- Add salt and pepper, to taste.
- Saute for about 3-4 minutes until shrimp are done. Set aside.
- In a lg frying pan, fry mushrooms and onions in 4 T. of olive oil.
- Add Marsala wine, and cook until mushrooms are done, and wine is reduced. Mix in with shrimp mixture, and set aside.
- In a bowl mix eggs, and Parmesan cheese, whipping good, until it becomes a paste. Set aside.
- Cook pasta according to pkg. directions. When done, strain pasta well, and return to pan.
- Over med. heat, add egg mixture to pasta, and toss well. Cook for about 2 minutes to heat well, and cook eggs.
- Add all other ingredients, and toss well. Serve.
- Feel free to add more olive oil, if needed.
Nutrition Facts : Calories 1019.7, Fat 37.1, SaturatedFat 6.7, Cholesterol 456.9, Sodium 478.7, Carbohydrate 94.4, Fiber 4.7, Sugar 5, Protein 68.5
SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS
Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 39m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the canola oil in a large wok or saute pan.
- When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
- Remove the shrimp from the pan and set aside.
- Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
- Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
- Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
- Serve immediately.
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