Shrimp And Mushroom Soup Recipes

MUSHROOM, SHRIMP, AND WINTER MELON SOUP

Steps:

• Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
• Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
• Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
• Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
• Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

CREAMY SHRIMP PASTA WITH MUSHROOMS

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.

OYSTER-AND-SHIITAKE-MUSHROOM SOUP WITH SHRIMP

Steps:

• Peel the shrimp and place all the shells in a large kettle. Devein half the shrimp and split them in half lengthwise. (Reserve the rest of the shrimp for another use.) Set aside.
• Add the stock and wine to the kettle with the shells and bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes.
• Meanwhile, trim any tough end portions from the oyster mushrooms and add the trimmings to the pot with the stock. Cut the oyster mushrooms into pieces if they are large. Trim the stems from the shiitakes and add them to the pot. Slice the caps.
• Melt the butter in a large skillet set over medium heat. Add the oyster mushrooms and the shiitake caps, season them to taste with salt and pepper and cook, stirring frequently, until the mushrooms are tender and lightly browned, about 10 minutes. Add 2 tablespoons of sherry and cook until evaporated. Transfer the mushrooms to a bowl.
• Strain the stock through a fine-mesh sieve, pressing hard on the shells to force out as much liquid as possible. Discard the solids. Return the stock to the kettle and add the rice and half of the mushrooms. Working in batches, puree the rice and mushroom soup in a blender until it is very smooth. Return it to the kettle and stir in 1 tablespoon of the sherry. Set aside.
• When ready to serve, heat a large skillet over high heat and add the oil. Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, about 3 to 4 minutes. Add the remaining 2 tablespoons of sherry and cook until evaporated.
• Reheat the soup and season it with salt and pepper to taste. Divide among 6 serving bowls and garnish each with reserved mushrooms, shrimp and chervil. Serve immediately.

SHRIMP AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In saucepan over medium-low heat melt butter.
• Stir in flour. Do not brown.
• Slowly stir in half and half, will be thick.
• Stir in soup and mushrooms. Add garlic powder to taste.
• Fold in shrimp, and cheese.
• Pour into a buttered casserole dish.
• Top with bread crumbs.
• Bake for 30-35 minutes.

ULTIMATE SHRIMP ETOUFFEE

Steps:

• Dice onion. pepper and celery, I do a medium dice.
• In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
• I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
• Add the mushroom soups and rotel and bring to a simmer.
• Season to taste.
• Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
• If it is too thick, add a little water or chicken broth.
• Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
• I have also spooned over grilled steaks before and it was delicious!

MUSHROOM SHRIMP BISQUE

Steps:

• In a 6-qt. stockpot, melt butter over medium-high heat. Add mushrooms and green onions; cook and stir 8-10 minutes or until mushrooms begin to brown. Add garlic; cook and stir 1 minute longer., Stir in flour and paprika; cook and stir until well coated. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring often. Gradually stir in cream and shrimp; cook 5 minutes longer or until shrimp turn pink. Sprinkle with parsley.