Amys Shrimp Halo With Shrooms Recipes

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

SHRIMP AND 'SHROOMS WITH SHERRY

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.

SPICY SHRIMP AND MUSHROOM CASSEROLE

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.

AMY'S LETTUCE WRAPS

Steps:

• Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
• Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
• Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
• Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
• Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
• Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

AMY'S CAJUN SHRIMP FLORENTINE

Steps:

• Combine shrimp with olive oil and cajun seasoning. Let marinate several hours if possible.
• In heavy dutch oven, melt butter over medium heat. Saute shrimp until pink, about 3-4 minutes. Remove shrimp and set aside.
• Add flour and cook a few minutes, whisking continually.
• Gradually add milk or cream, whisking until smooth.
• Add onions, garlic, nutmeg, spinach, salt and pepper. Let simmer until thickened.
• Add cheese and basil; add shrimp back into pot. Stir to combine.
• Add most of sauce to cooked pasta and toss well to combine. Top pasta with remaining sauce.
• Top with tomato; garnish with additional cheese and basil if desired.

AMY'S SHRIMP HALO WITH SHROOMS

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.