Shrimp A La King Recipes

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SHRIMP A LA KING



Shrimp a la King image

Provided by Pierre Franey

Categories     brunch, dinner, easy, lunch, quick, weekday, one pot, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 3/4 pounds shrimp, shelled and deveined
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
1 sweet red bell pepper, cored, seeded and cut into small strips
1/3 pound mushrooms, thinly sliced
1/4 cup dry sherry
3/4 cup heavy cream

Steps:

  • Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
  • Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
  • Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 14 grams, Sodium 1145 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP A LA KING



Shrimp a La King image

I love cooking with soups. Sometimes I like making recipes from scratch but when in a hurry soup does the trick. This comes out of an old Campbell's cookbook called "Cooking with Soup". This is a fast and easy recipe to make and tastes great to boot. I know cream of shrimp soup is expensive but try not to substitute for another cream soup. It just won't taste the same.

Provided by Catnip46

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup onion, chopped
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons butter or 2 tablespoons margarine
1 (10 1/2 ounce) can cream of shrimp soup
1/2 cup milk
1 cup cooked shrimp, diced
4 slices toast or 3 cups cooked rice

Steps:

  • Cook onion and mushrooms in butter until onion is tender.
  • Add soup, milk and shrimp.
  • Heat until hot, stir often.
  • Serve over toast or rice.
  • If desired, omit onion and mushrooms; substitute 1/4 cup diced green pepper and 1 Tb chopped pimiento.

SHRIMP A LA KING



Shrimp a la King image

Make and share this Shrimp a la King recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 44m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter, divided
1 1/2 lbs medium shrimp, peeled and deveined
1/2 lb white button mushrooms, quartered
3 tablespoons all-purpose flour
3 cups milk, warmed
1 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen peas and carrots, thawed

Steps:

  • In a skillet, let 2 tablespoons butter melt over medium heat.
  • Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm.
  • Transfer shrimp to a bowl and set aside.
  • Add 1 tablespoon butter to the skillet on medium heat.
  • Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry.
  • Transfer the mushrooms to the bowl with the shrimp.
  • Add 3 tablespoons butter to the skillet over medium heat and let butter melt.
  • Whisk in the flour until smooth.
  • Lower heat and continue whisking for 2 minutes but don't let flour brown.
  • While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick.
  • Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute.
  • Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through.
  • Serve immediately.

Nutrition Facts : Calories 348.5, Fat 18.3, SaturatedFat 10.5, Cholesterol 220.4, Sodium 665.8, Carbohydrate 16.4, Fiber 2.1, Sugar 0.7, Protein 30.4

SHRIMP A LA KING



Shrimp A La King image

Number Of Ingredients 11

* See note below.
2 tablespoons butter or margarine
3 tablespoons flour
1/8 teaspoon paprika
2 cups milk
2 teaspoons chicken bouillon
1/8 teaspoon black pepper
6 ounces American cheese processed, cut in pieces
1 (10-ounce) package frozen pea and pearl onion
4 teaspoons pimiento chopped
2 (6-ounce) packages shrimp frozen cooked peeled small thawed and well drained

Steps:

  • * Preparation Time: 10 minutes Storage Time: Up to 24 hours Heating Time: About 20 minutes In a 3-quart saucepan over medium heat, melt butter or margarine. Add flour and paprika. Cook and stir for 1 minute. Add milk, bouillon granules and pepper. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.Stir in peas and onions and pimiento until peas and onions are broken apart. Cover and refrigerate up to 24 hours.Bell: Place cheese sauce in a saucepan. Add shrimp. Stirring occasionally over low heat, cook, covered, for 15 to 20 minutes or until very hot and just beginning to boil.Serve over waffles, biscuits or split toasted buttered English muffins. Garnish with parsley if desired.

Nutrition Facts : Nutritional Facts Serves

SEAFOOD A LA KING



Seafood a la King image

I like this recipe because it looks fancy yet it's very easy to make. It can be made with almost any milk cooked fish. We've enjoyed salmon, sole and leftover whitefish.-Louise Graybiel, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 frozen puff pastry shells
2/3 cup water
3 tablespoons Homemade Cream-Style Soup Mix
1/8 teaspoon celery salt
1 can (3 ounces) tuna, drained and flaked
1/3 cup shredded imitation crabmeat
1-1/2 teaspoons mayonnaise
1/4 cup sour cream

Steps:

  • Bake pastry shells according to package directions. In a small saucepan, whisk together the water, soup mix and celery salt; bring to a boil, whisking frequently. Add the tuna, crab and mayonnaise; return to a boil. Reduce heat to low. Stir in sour cream; cook for 1-2 minutes or until heated through. Spoon tuna mixture into shells before serving.

Nutrition Facts :

SEAFOOD à LA KING



Seafood à la King image

Need a simple meal that you can add your own touches to and satisfy hearty appetites? Try an à la king!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

2 1/4 cups Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
1 can (18.5 oz) Progresso™ Rich & Hearty New England clam chowder soup
1 cup frozen mixed vegetables
1 package (5 oz) frozen cooked salad shrimp, rinsed, thawed
1 tablespoon Bisquick Heart Smart® mix
1 teaspoon dried dill weed
1/8 teaspoon pepper

Steps:

  • Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
  • Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
  • To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 0 g

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  • Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

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