MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
- When it's done, sprinkle over some chopped parsley and serve.
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
JIM'S SOLO SHRIMP AND MUSHROOM PILAF
I serve this dish with a simple salad of leafy greens and sliced tomato tossed in Avocado Oil. Of course other oils can be used. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat the avocado oil in a sauce pan that has a tight fitting lid.
- Drain the mushrooms and save the liquid.
- Add the mushrooms and the shrimp to the hot oil and stir for a minute.
- Add the rice and stir until the grains are coated in the oil.
- Add 2/3 cup of the mushroom liquid.
- If you are short, add enough water to make 2/3 cup.
- Cover the pan, lower the heat to the lowest setting and cook for 15 minutes DO NOT PEEK.
- After 15 minutes, remove the pan from the heat, do not touch the cover and let sit for another 10 minutes.
Nutrition Facts : Calories 541.8, Fat 16.4, SaturatedFat 2.2, Cholesterol 276, Sodium 1171.3, Carbohydrate 60.5, Fiber 6.5, Sugar 4.4, Protein 37.5
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.
SOLO SHRIMP AND POTATO PILAF
The texture contrast between the smooth silky rice and the slightly crunchy mouth feel of the potatoes is an interesting experience. The Dill goes well with the potatoes and the Thyme replaces the traditional lemon flavor in giving the shrimp a nice kick. The onion gives this meal for one just a hint of sweetness. But remember Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and butter in an 8 inch frying pan that has a tight fitting lid.
- Saute the onion until transparent.
- Add the dill, thyme and rice and stir until all the rice grains are covered in the fat and spices.
- Add the remaining ingredients, and cover with a tight fitting lid.
- Reduce the heat to the minimum setting and cook for 15 minutes.
- Do NOT remove the cover.
- Take the pan off the heat and let it sit for another 15 minutes.
- Serve with a salad or vegetable.
Nutrition Facts : Calories 830.2, Fat 29.4, SaturatedFat 10.3, Cholesterol 366.8, Sodium 703.9, Carbohydrate 91.5, Fiber 5.4, Sugar 7.1, Protein 47.8
MUSHROOM PILAF
While combing through my grandmother's recipes, I ran across something I hadn't seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her "pretty pilaf." I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown. , Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.
Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 430mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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
SHRIMP AND CORN PILAF
Categories Rice Shellfish Side Low Fat Quick & Easy Lunch Shrimp Corn Fall Summer Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Melt 1 teaspoon butter in heavy medium saucepan over medium heat. Add white parts of green onions; stir 1 minutes. Add rice and stir 1 minute. Add white wine and boil until liquid is almost absorbed, about 1 minute. Add vegetables broth and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 12 minutes.
- Add corn, shrimp, basil, thyme and remaining 1 tablespoon butter to rice. Cover and cook until almost all liquid is absorbed, shrimp are cooked and rice is tender, about 5 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green parts of green onions. Garnish with lemon.
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