Shrimp Mushroom Mornay Recipes

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SHRIMP-MUSHROOM MORNAY



Shrimp-Mushroom Mornay image

This can also be made used using cubed chicken breast or lobster. Serve this creamy sauce over cooked pasta, this complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2 teaspoon dried thyme (or to taste, rubbed between fingers to release flavors)
2 cups fresh sliced mushrooms
1 lb uncooked fresh medium shrimp
1/4 cup flour
1 cup chicken broth
2 tablespoons white wine (optional)
1 cup whipping cream, unwhipped
1/2 teaspoon seasoning salt (or use white salt)
black pepper
hot sauce (optional, or use cayenne pepper)
1/2 cup grated parmesan cheese

Steps:

  • Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
  • Add in sliced mushrooms and cook until until they release their moisture.
  • Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
  • Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
  • Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
  • Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
  • Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
  • Serve over cooked pasta.

Nutrition Facts : Calories 498.1, Fat 38.8, SaturatedFat 23.4, Cholesterol 266.3, Sodium 1148.2, Carbohydrate 13, Fiber 1, Sugar 1.8, Protein 25.1

CLASSIC MORNAY SAUCE



Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

  • In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  • Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
  • The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

LOBSTER MORNAY SAUCE



Lobster Mornay Sauce image

This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.

Provided by SWIZZLESTICKS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 30m

Yield 4

Number Of Ingredients 8

¼ cup butter
1 cup sliced fresh mushrooms
1 pound lobster meat, diced
¼ cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ teaspoon pepper
½ cup freshly grated Parmesan cheese

Steps:

  • Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
  • Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
  • Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g

CRAB MORNAY



Crab Mornay image

"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 package (10 ounces) frozen puff pastry shells
1/2 cup butter, cubed
1 jar (6 ounces) sliced mushrooms, drained
6 green onions, sliced
1 jar (4 ounces) diced pimientos, drained
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded Swiss cheese
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup minced fresh parsley

Steps:

  • Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.

Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.

COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)



Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn) image

This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.)

Provided by Donna Reed

Categories     Crab

Time 1h

Yield 12-16 shells

Number Of Ingredients 24

2 tablespoons butter
2 cups sliced fresh mushrooms
1 lb bay scallop (Reserve 12-16 shells for baking and serving in)
1 lb popcorn shrimp
3/4 cup sherry wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
2 tablespoons minced scallions
1/2 lb cooked crabmeat, separated with fork
1/4 chopped pimiento
parmesan cheese
paprika
1/4 cup cooking sherry
1 pint half-and-half
1 pint heavy cream
1/8 cup chicken stock or 1/8 cup chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon thyme
1/2 teaspoon fresh lemon juice
1/2 cup butter (1 stick)
1/4 cup all-purpose flour

Steps:

  • In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
  • Set the mushrooms aside.
  • In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
  • Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
  • Set it aside for making sauce.
  • Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
  • Spoon about 2 ounces of the mixture into each shell.
  • Place the shells in a shallow baking pan.
  • Pour a little water in the pan to create a moisturizing steam around the shells.
  • In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
  • Bring the mixture just to a boil.
  • Remove the pan from the heat and set it aside.
  • Preheat the oven to 400 degrees.
  • In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon.
  • Add the sauce to the roux, stirring constantly until the sauce thickens.
  • Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
  • Sprinkle with cheese and paprika.
  • Bake the shells for 10 minutes or until the top is brown and bubbly.

Nutrition Facts : Calories 363.1, Fat 29.3, SaturatedFat 18.2, Cholesterol 111.8, Sodium 525.9, Carbohydrate 7.9, Fiber 0.3, Sugar 0.7, Protein 10.9

MUSHROOMS MORNAY



Mushrooms Mornay image

A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!

Provided by Paula

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 10

12 ounces fresh mushrooms, stems removed
1 tablespoon vegetable oil
1 (6 ounce) can crabmeat
2 teaspoons fresh lemon juice
3 tablespoons butter
3 tablespoons all-purpose flour
1 ¼ cups milk
2 egg yolks
6 ounces sharp Cheddar cheese, shredded
2 tablespoons cooking sherry

Steps:

  • Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
  • Bake in preheated oven for 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g

GARLIC SHRIMP & MUSHROOM PASTA



Garlic Shrimp & Mushroom Pasta image

Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

8 ounces uncooked angel hair pasta
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/3 cup olive oil
4 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chicken broth
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/2 cup grated Romano cheese, divided
1 tablespoon butter

Steps:

  • Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

CRAB AND SHRIMP CREPES WITH MORNAY SAUCE



Crab and Shrimp Crepes With Mornay Sauce image

This is an elegant dish. The first time I made them, my husband thought I picked them up from a restaurant. Was he ever surprised! This would make a nice romantic dinner with candlelight! The recipe seems long but it includes a recipe for the filling, the Mornay Sauce, and crepes themselves.

Provided by Dawn399

Categories     Crab

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 22

4 tablespoons butter or 4 tablespoons margarine
1 medium onion, chopped
1/2 lb mushroom, sliced
2 cups cooked crab (I use imitation crab and scallops) or 2 cups cooked scallops (I use imitation crab and scallops)
1/2 cup grated parmesan cheese (divided)
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 tablespoons grated swiss cheese
salt and pepper
1/2 cup half-and-half
1 egg yolk, mixed with the half and half
1 cup milk
1/2 cup water
2 eggs
2 tablespoons melted butter
2 tablespoons cooking oil
1 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • Make crepes---------.
  • Combine all ingredients (except for cooking oil) for crepes in a bowl and blend with a whisk until smooth.
  • Cover batter and set aside for 30 minutes.
  • Heat cooking oil in pan.
  • Add 2 tablespoons of batter and cook until lightly browned on bottom side (about 1 1/2 minutes).
  • Turn and cook other side.
  • Repeat with remaining batter.
  • Place crepes between pieces of waxed paper to keep from sticking together.
  • Set aside.
  • Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees.
  • For Mornay sauce-----------.
  • In a small saucepan, melt butter and blend in Flour.
  • Stir in milk.
  • Cook, stirring constantly, until sauce thickens.
  • Add cheese and blend well.
  • Add egg yolk mixture and blend well.
  • Season with salt and pepper and remove from heat.
  • For Crepe mixture----------.
  • Butter a large shallow baking dish.
  • In a skillet melt 4 tablespoons of butter and sauté onions and mushrooms until tender.
  • Stir in seafood.
  • Add 3/4 cup of Mornay Sauce, 1/4 cup Parmesan cheese, parsley, salt, and pepper.
  • Stir together until heated through.
  • Spoon 2 tablespoons of mixture into middle of crepe and roll up.
  • Place seam side down in buttered baking dish.
  • Repeat with remaining crepes.
  • Top with remaining sauce and Parmesan cheese.
  • Bake for 15 minutes until sauce is warm and bubbly.

Nutrition Facts : Calories 479.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 169.4, Sodium 671.9, Carbohydrate 29.1, Fiber 1.4, Sugar 1.8, Protein 15.1

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  • Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened. Add in sliced mushrooms and cook until until they release their moisture. Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
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Top Asked Questions

How to cook shrimp and mushrooms in a pan?
Saute mushrooms and onions in butter; add shrimp and wine. Cook 2 to 3 minutes or until shrimp are pink. Remove vegetables and shrimp from pan with a slotted spoon. Add cream cheese and milk to pan. Stir over low heat with wire whisk until smooth.
How to make Mornay sauce?
Prepare crepe mixture and Mornay Sauce Preheat oven to 375 degrees. For Mornay sauce-----------. In a small saucepan, melt butter and blend in Flour. Stir in milk. Cook, stirring constantly, until sauce thickens. Add cheese and blend well. Add egg yolk mixture and blend well. Season with salt and pepper and remove from heat.
What is shrimp and scallops Mornay sauce?
Shrimp and Scallops Mornay. For an elegant seafood dish, bake shrimp and scallops in a rich Mornay sauce--a thick white sauce made with half-and-half, sherry, and Parmesan cheese.
How to cook shrimp and shrimp Parmesan?
Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture. Bring scallops and half-and-half to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque.

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