Creamed Peas And Mushroom Recipes Recipes Recipe For Shrimp

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CREAMED PEAS AND MUSHROOMS



Creamed Peas and Mushrooms image

Make and share this Creamed Peas and Mushrooms recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 cups frozen peas
1/4 cup butter
2 green onions, chopped
8 ounces fresh mushrooms, quartered
2 tablespoons flour
3/4 cup half-and-half (or evaporated milk)
1 teaspoon sugar
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1/2 teaspoon savory
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Steps:

  • Cook frozen peas according to package directions; set aside and keep warm.
  • Meanwhile, in a large skillet over medium low heat saute the green onions and the mushrooms in the butter until just soft, about 5 minutes.
  • Sprinkle flour into the pan; stir. Gradually add in milk stirring constantly to make a smooth sauce.
  • Add seasonings and continue stirring until sauce is thickened and smooth.
  • Add cooked peas to sauce in pan and heat through.
  • Serve.

Nutrition Facts : Calories 265.9, Fat 17.4, SaturatedFat 10.7, Cholesterol 47.3, Sodium 350.9, Carbohydrate 21.2, Fiber 4.8, Sugar 7.2, Protein 8.6

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

CREAMY MUSHROOM PEAS



Creamy Mushroom Peas image

This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.

Provided by CHEETO

Categories     Side Dish     Vegetables     Green Peas

Yield 4

Number Of Ingredients 9

2 cups frozen green peas
2 tablespoons butter
1 cup sliced fresh mushrooms
1 small chopped onion
1 tablespoon all-purpose flour
1 cup light cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg

Steps:

  • Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g

CREAMY SHRIMP PASTA WITH MUSHROOMS



Creamy Shrimp Pasta with Mushrooms image

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

2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled and deveined
3 cloves garlic, finely chopped
1 pinch salt to taste
1 pinch dried basil, or to taste
1 pinch paprika, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 cup half-and-half
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ (16 ounce) package dry fettuccine pasta
1 pinch red pepper flakes, or to taste

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

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  • In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  • Toss linguini with shrimp sauce and serve.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g

FETTUCCINE ALFREDO WITH SPICY SHRIMP, PEAS AND MUSHROOMS RECIPE - (4/5)



Fettuccine Alfredo with Spicy Shrimp, Peas and Mushrooms Recipe - (4/5) image

Provided by á-3821

Number Of Ingredients 10

1 lb fettuccine noodles
1 stick butter
1 cup heavy cream
Salt & pepper to taste
2 cups fresh grated Parmesan cheese
1 lb bag frozen shrimp
1 tbsp olive oil
2 tsp crushed red pepper flakes
1 cup frozen peas
8 oz sliced mushrooms

Steps:

  • Steps for Shrimp & Mushrooms: Thaw shrimp in sink full of cold water; about 15 min. Remove tails. Wash mushrooms and pat dry. In a small saucepan, add olive oil, crushed red pepper, shrimp and mushrooms. Sauté until tender and mushrooms begin to brown. Shrimp should no longer be transparent. Steps for Sauce: Prepare pasta as directed. When pasta is finished, Scoop out about 1/4 cup of the pasta water and set aside. In saucepan or skillet, warm butter and cream. Season with salt and pepper. While butter is melting, place half the Parmesan cheese into a large serving bowl. Next, pour the warm butter sauce over the cheese. Let it set while u drain the pasta. Immediately add pasta to the bowl of cheese sauce. Toss then sprinkle with the remaining cheese. Add a little of the reserved pasta water if too goopy. Toss in sautéed shrimp, peas and mushrooms.

CREAMED PEAS WITH MUSHROOMS AND ONIONS.



Creamed Peas With Mushrooms and Onions. image

Yummy side dish. I love peas! Use low fat milk for a lighter sauce or half and half for a richer sauce. I usually use what I have on hand. Sometimes I add a small handful of swiss cheese and a small handful of grated parmesean cheese to make it even yummier! I also find canned mushrooms work well in this if you are not against all things canned :) This is from southern cooking.

Provided by SarahBeth

Categories     < 30 Mins

Time 30m

Yield 1 side dish, 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 small onion, thinly sliced and separated into rings
1 cup button mushroom, thinly sliced
2 tablespoons flour
1/4 cup water or 1/4 cup chicken broth
1/2 cup milk
1 (10 -12 ounce) package frozen peas, cooked
1 dash ground nutmeg
1 dash ground black pepper
salt, to taste

Steps:

  • Melt butter over medium-low heat.
  • Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
  • Stir in flour until well blended.
  • Add the chicken broth and milk.
  • Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.

WILD MUSHROOM RISOTTO WITH PEAS (SHRIMP TOO!)



Wild Mushroom Risotto With Peas (Shrimp Too!) image

Wow, if you love mushrooms, this has an amazing deep rich flavor that can't be beat! Giada's recipe from her cookbook, Everyday Italian. The secret to an intense mushroom flavor is simmering the dried Porcini mushrooms in hot chicken broth. Any dried mushrooms will do, pick your favorite or make it a mushroom combo. Can be served as a side entree or the main meal if you you add shrimp, which I like to do. Makes 6 generous side or main entree portions. Cooking time does not include cooking shrimp Add 5-7 minutes for this.

Provided by Chicagoland Chef du

Categories     European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

5 3/4 cups chicken broth
1/2 ounce dried porcini mushrooms or 2 tablespoons dried porcini mushrooms
1/4 cup butter
2 cups onions, finely chopped
2 garlic cloves, minced
10 ounces white mushrooms, finely chopped
1 1/2 cups arborio rice
2/3 cup dry white wine, I use Pinot Grigio
1/2 cup peas, frozen & thawed
2/3 cup parmesan cheese, freshly grated, I use Parm-Regiano
pepper, several grinds to taste
salt, plenty salty with the cheese (optional)
16 -36 raw shrimp, 4-6 per person (optional)

Steps:

  • Make this portion of the recipe ahead if desired:.
  • Bring the broth to a simmer and add the dried Porcini mushrooms. Cover, remove from heat, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms, cool and chop fine. SAVE the broth, cover and keep warm over a very low heat.
  • Melt the butter in a large, heavy saucepan, over medium heat.
  • Add the onions and garlic and saute' until tender, about 6-8 minutes.
  • Add the white mushrooms, porcini mushrooms; saute' until the mushrooms are tender and the juices evaporate, about 7-10 minutes.
  • Stir in the rice and coat with the mushroom mixture.
  • Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
  • Add 1 C of hot broth to the arborio rice; simmer over med-low heat, stirring often until the liquid is absorbed, about 3 minutes. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more hot broth by cupfuls and stirring often, about 28 minutes. You may not use all the broth. Check for desired level of doneness. Some like it al dente, I prefer it more tender, so I add more time and keep checking.
  • Stir in the peas, mix in the Parmesan cheese, season with salt & pepper.
  • OPTIONAL: *At this point I top with defrosted raw shrimp. Nestle the shrimp into the risotto and let them cook through on one side, then flip over to cook the other side. They will turn pink and opaque in color. This takes about 5-7 minutes depending on the size of the shrimp.

Nutrition Facts : Calories 607.5, Fat 19.1, SaturatedFat 10.9, Cholesterol 45.2, Sodium 1440.3, Carbohydrate 78.5, Fiber 5.7, Sugar 7.6, Protein 23.1

CREAM PEAS



Cream Peas image

In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.

Provided by STEPHNDON

Categories     Side Dish     Vegetables     Green Peas

Time 15m

Yield 4

Number Of Ingredients 7

2 cups frozen green peas, thawed
⅔ cup water
⅛ teaspoon salt
3 tablespoons butter
⅓ cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

Steps:

  • In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
  • In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 16.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 143.9 mg, Sugar 7.6 g

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

PEAS AND MUSHROOMS IN CREAM



Peas and Mushrooms in Cream image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds fresh green peas or one 10-ounce package frozen
1/2 pound fresh mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
Salt to taste if desired
Freshly ground pepper
1/2 cup heavy cream

Steps:

  • If fresh peas are used, there should be about 1 1/2 cups of them, shelled. Drop the peas into boiling water and let simmer about five minutes or less until tender. Drain. If frozen peas are used, put them in a sieve and pour boiling water over them briefly until all are unfrozen. Set aside.
  • Meanwhile, cut the mushrooms into quarters.
  • Heat the butter in a saucepan and add the shallots. Cook briefly, stirring. Add the mushrooms and cook, stirring, about five minutes. Add salt and pepper. Add the cream and cook, stirring, about one minute. Add the peas, stir to blend and serve immediately.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 552 milligrams, Sugar 4 grams, TransFat 0 grams

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