STIR FRIED SHRIMP AND MUSHROOMS
Another handwritten page in my folder, pulled for dinner tonight. It is very simple, and can be prepared in less time if you buy cooked and deveined shrimp.
Provided by NurseJaney
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic in oil, in skillet or wok for 1 minute.
- Add shrimp, mushrooms and onions.
- Stirfry for 1 minute.
- Stir in broth.
- Cook 2 minutes longer, or until shrimp turn pink.
- Serve over rice.
- Garnish with lemon.
GARLIC SHRIMP SCAMPI WITH MUSHROOMS
This dish is easy to make and quick. The more garlic the better! I make this recipe at least once a week. Serve with garlic bread and a salad for a complete meal.
Provided by JamaicaCrazy
Categories Main Dish Recipes Pasta Shrimp
Time 59m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
- Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 52.2 g, Cholesterol 155.7 mg, Fat 18.2 g, Fiber 3.5 g, Protein 22.2 g, SaturatedFat 9.9 g, Sodium 476.3 mg, Sugar 3 g
GARLIC SHRIMP & MUSHROOM PASTA
Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
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.
BAKED SHRIMP STUFFED MUSHROOMS
I've ordered these "Shrimp-scargot" several times at a New Orleans restaurant (they were named differently) and I just knew that I could figure out how to make it at home. I love Escargot, especially the garlic butter left over for the bread to soak up. This is my shrimp version on this decadent and so easy dish. I've tweaked it...
Provided by Donna Graffagnino
Categories Vegetable Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- 1. Save the mushroom stems for another use. Either chop them or leave them whole and freeze until needed.
- 2. Place the mushrooms in a foil lined baking dish or baking pan if you're making a large batch.
- 3. Preheat oven to 350 degrees F. Lightly sprinkle creole seasoning over shrimp and toss to coat. Set aside.
- 4. Heat the butter, sherry, garlic, and chives in a skillet over medium heat until the butter begins to bubble.
- 5. Stir in the shrimp, and cook until they just turn pink, about 3 minutes.
- 6. Place one shrimp in or on each mushroom cap, spoon the garlic-chive butter over the shrimp and into the mushroom caps; then sprinkle each with a pinch of mozzarella or your favorite cheese. Five Cheese Italian Blend, Havarti, Bleu, Parmigiana Reggiano, etc.
- 7. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes. Serve immediately with lemon wedges and french bread to mop up the extra yummy garlic butter!
- 8. Cook's Tips: If you want to make mini appetizers use smaller mushrooms and shrimp and place each one in a mini muffin pan to keep all that delicious garlic butter contained. If you want to get fancy, serve on a gently warmed deviled egg platter. Make sure it's oven safe - about 200 degrees is plenty warm enough. Recipe can be doubled, tripled, etc., which is what I usually do. I've made as many as 75 for a catering party.
GARLIC BUTTER SHRIMP
An amazing flavor combination of garlicky, buttery goodness - so elegant and easy to make in 20 min or less!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth. Stir in shrimp and gently toss to combine. Serve immediately, garnished with parsley leaves, if desired.
GARLIC SHRIMP AND MUSHROOMS
This makes a great accompaniment to grilled steak. It would also be good over pasta. The shrimp stays moist when baked in the oven and frees the cook from stirring a saute pan! Use a flavourful olive oil for best results. Adapted from 125 Best Toaster Oven Recipes by Linda Stephen.
Provided by Lille
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven (or toaster oven) to 400°F
- Pat shrimp dry.
- In a large bowl, combine shrimp, mushrooms, oil, parsley, Parmesan, garlic, paprika, salt and pepper. Spoon into an 8" square baking dish or 2 quart casserole. Sprinkle breadcrumbs over mixture.
- Bake for 20-25 minutes until shrimp are pink and cooked. Stir once or twice during cooking.
Nutrition Facts : Calories 296.1, Fat 16.8, SaturatedFat 2.8, Cholesterol 175, Sodium 552.3, Carbohydrate 9.3, Fiber 1.2, Sugar 1.4, Protein 26.9
SPICY SHRIMP AND MUSHROOM CASSEROLE
Provided by Marcela Valladolid
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, melt 2 tablespoons butter over high heat. Add the mushrooms and season with salt and pepper. Cook until the juices have evaporated, about 10 minutes. Add the poblano strips, corn and garlic. Cook for 5 minutes to blend flavors.
- For the shrimp: Mix together the flour, salt, and pepper in a shallow bowl. Dredge the shrimp in the seasoned flour. In a medium skillet, melt the olive oil over medium-high heat. Add the shrimp and cook until cooked through, about 3 minutes. Transfer the shrimp to the mushroom mixture. Add the wine and vegetable stock to the skillet and increase the heat to high, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon. Stir until thickened.
- Pour the sauce over the shrimp and mushroom mixture and stir to coat. Season with salt and pepper, to taste. Transfer to a serving dish and serve immediately.
SHRIMP IN MUSHROOM CREAM SAUCE
This easy shrimp in a mushroom cream sauce is sure to become a family favorite.
Provided by Judith Hannemann
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Melt 2 tbs of the butter in a large skillet over medium-high heat. Add the shrimp and cook until it's pink and opaque on both sides; remove from pan and set aside.
- Add the remaining tablespoon of butter to the pan. Turn the heat up to hight. Add the chopped mushrooms and garlic, cooking until the mushrooms begin to sear.
- Mix the soup and cream in a small bowl, then pour into the pan. Add the cheese and heat until the soup mixture just begins to boil. Place the shrimp back in the skillet and heat through. Garnish with some chopped fresh parsley if desired.
- Serve immediately over basmati rice.
Nutrition Facts : ServingSize 1 g, Calories 453 kcal, Carbohydrate 6 g, Protein 29 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 396 mg, Sodium 1446 mg, Fiber 1 g, Sugar 1 g
GARLIC SHRIMP FETTUCCINE WITH TOMATOES AND MUSHROOMS
This easy weeknight pasta dish will become your new favorite. Delicious shrimp pasta to feed a crowd!
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
- On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
- Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
- Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
- Serve with more parsley for garnish and lemon wedges (optional). Enjoy!
STIR-FRIED SHRIMP AND MUSHROOMS
After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 258mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
GARLIC SHRIMP WITH RED PEPPERS AND WILD MUSHROOMS
Categories Garlic Mushroom Sauté Low Carb Low Cal Low/No Sugar Shrimp Bell Pepper Spring Bon Appétit
Yield Serves 10
Number Of Ingredients 7
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and quarter peppers. Arrange peppers on platter.
- Heat 6 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Season with salt and pepper. Arrange on platter with bell peppers. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
- Heat remaining oil in same skillet over medium-high hat. Add garlic and chile and sauté 2 minutes. Add shrimp and sauteé until cooked through, about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers.
MUSHROOM AND SHRIMP RISOTTO
This is a simple, creamy risotto dish made special with sauteed shrimp.
Provided by STORMYSHORES
Categories Risotto
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
- Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
- Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
- Bake in the preheated oven for 30 minutes.
Nutrition Facts : Calories 352 calories, Carbohydrate 46.5 g, Cholesterol 94.8 mg, Fat 8.7 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 264.2 mg, Sugar 3.7 g
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