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 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 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
CREAMY SHRIMP PASTA WITH MUSHROOMS
Creamy shrimp pasta in a delicious homemade sauce with mushrooms.
Provided by Anonymous
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
- Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 47.9 g, Cholesterol 217.3 mg, Fat 22.5 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 9.7 g, Sodium 552.4 mg, Sugar 3.3 g
SPICY SHRIMP IN CREAM SAUCE
Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!
Provided by MrGregg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.
Nutrition Facts : Calories 868.4 calories, Carbohydrate 69.7 g, Cholesterol 335.9 mg, Fat 50.8 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 28.8 g, Sodium 1002.4 mg, Sugar 3.3 g
SPICY SHRIMP & MUSHROOM SAUCE
Steps:
- 1. Heat butter in pan over medium low heat. Add white part of green onion, garlic, dried herbs and peppers to pan and saute until fragrant. 2. Add mushroom slices to pan and saute until softened. 3. Add shelled shrimps to pan and saute until the color turns pink. 4. Add broth to pan and heat over medium heat. Bring to a simmer. Add salt to taste. 5. Combine cornstarch and water and mix well. Add the mixture to the simmered broth to thicken the sauce. 6. Sprinkle the remaining diced green onions all over the sauce. Serve warm with rice or bread.
4 MINUTE SPICY GARLIC SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 17m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
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.
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
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