Spicy Shrimp Mushroom Sauce Recipes

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SHRIMP IN MUSHROOM CREAM SAUCE



Shrimp In Mushroom Cream Sauce image

This easy shrimp in a mushroom cream sauce is sure to become a family favorite.

Provided by Judith Hannemann

Categories     Main

Time 25m

Number Of Ingredients 9

1 lb small shrimp (peeled uncooked)
3 tbs unsalted butter (divided)
10 oz condensed cream of mushroom soup
2 large button mushrooms (chopped)
1 clove garlic (finely minced)
1 cup heavy cream
Kosher salt and black pepper to taste
2 tbs grated Parmesan -OR- Romano cheese
cooked basmati rice

Steps:

  • Melt 2 tbs of the butter in a large skillet over medium-high heat. Add the shrimp and cook until it's pink and opaque on both sides; remove from pan and set aside.
  • Add the remaining tablespoon of butter to the pan. Turn the heat up to hight. Add the chopped mushrooms and garlic, cooking until the mushrooms begin to sear.
  • Mix the soup and cream in a small bowl, then pour into the pan. Add the cheese and heat until the soup mixture just begins to boil. Place the shrimp back in the skillet and heat through. Garnish with some chopped fresh parsley if desired.
  • Serve immediately over basmati rice.

Nutrition Facts : ServingSize 1 g, Calories 453 kcal, Carbohydrate 6 g, Protein 29 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 396 mg, Sodium 1446 mg, Fiber 1 g, Sugar 1 g

SHRIMP AND MUSHROOM SAUCE RECIPE



Shrimp and Mushroom Sauce Recipe image

This shrimp and mushroom sauce is luscious, juicy and just succulent. It's great over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 45m

Number Of Ingredients 11

3 Tbsp Olive Oil
3 medium tomatoes
5 cloves of garlic (pressed)
1 Lb Mushrooms
1 medium onion (finely diced)
1 tsp salt
1 Tbsp sweet chili sauce
½ cup sour cream (not low fat)
1 Lb large shrimp (peeled and deveined (I left the tail on for effect))
1 1/2 cups reduced sodium chicken broth
1 tsp sea salt

Steps:

  • In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove your tomatoes and set aside.
  • In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.
  • Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.
  • Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don't overcook or your shrimp will turn rubbery.
  • Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.

SPICY SHRIMP AND MUSHROOM CASSEROLE



Spicy Shrimp and Mushroom Casserole image

Provided by Marcela Valladolid

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
3 cups (about 8 ounces) white button mushrooms, thinly sliced
Salt and freshly ground black pepper
2 poblano chiles, charred, stemmed, seeded, and cut into 2-inch by 1/4-inch strips
1 cup fresh, or frozen and thawed, corn kernels
1 clove garlic, minced
3/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound large shrimp, deveined, tails intact
1/4 cup dry white wine
1/4 cup vegetable stock

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.

SPICY SHRIMP & MUSHROOM SAUCE



SPICY SHRIMP & MUSHROOM SAUCE image

Categories     Shellfish     Sauté     Dinner

Yield 4 servings

Number Of Ingredients 11

2 pounds of medium shrimps with shells
4 tablespoons (1/2 stick) of unsalted butter
1/2 cup finely diced green onions (both green & white parts, separated)
1 teaspoon minced garlic
1/2 teaspoon pepper (a mixture of black, white and cayenne peppers)
1 teaspoon of dried herbs (a mixture of basil, thyme, oregano leaves)
1/2 pound sliced mushrooms
1 cup of shrimp stock (can be substituted with chicken broth)
1 teaspoon cornstarch
1 tablespoon water
Salt

Steps:

  • 1. Heat butter in pan over medium low heat. Add white part of green onion, garlic, dried herbs and peppers to pan and saute until fragrant. 2. Add mushroom slices to pan and saute until softened. 3. Add shelled shrimps to pan and saute until the color turns pink. 4. Add broth to pan and heat over medium heat. Bring to a simmer. Add salt to taste. 5. Combine cornstarch and water and mix well. Add the mixture to the simmered broth to thicken the sauce. 6. Sprinkle the remaining diced green onions all over the sauce. Serve warm with rice or bread.

SPICY SHRIMP-STUFFED MUSHROOMS



Spicy Shrimp-Stuffed Mushrooms image

These mushrooms are stuffed with spicy cream cheese, then breaded and topped with shrimp. Hide half of them for you to eat secretly throughout the evening, and serve the rest.

Provided by Cameron Penner

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h5m

Yield 16

Number Of Ingredients 9

16 mushrooms
1 tablespoon butter, or as needed
4 cloves garlic
1 ½ cups cream cheese
½ teaspoon cayenne pepper, or to taste
ground black pepper to taste
salt to taste
16 uncooked medium shrimp, peeled and deveined
¾ cup bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
  • Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
  • Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
  • Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
  • Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
  • Bake in the preheated oven until hot and juicy, about 20 minutes.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 5.1 g, Cholesterol 40.9 mg, Fat 8.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 0.7 g

STIR FRIED SHRIMP AND MUSHROOMS



Stir Fried Shrimp and Mushrooms image

Another handwritten page in my folder, pulled for dinner tonight. It is very simple, and can be prepared in less time if you buy cooked and deveined shrimp.

Provided by NurseJaney

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 garlic cloves, minced
2 teaspoons vegetable oil
1 lb raw shrimp, peeled and deveined
3 cups fresh mushrooms, sliced
1 cup green onion, sliced
1/2 cup chicken broth
cooked rice
lemon slice, for garnish

Steps:

  • Saute garlic in oil, in skillet or wok for 1 minute.
  • Add shrimp, mushrooms and onions.
  • Stirfry for 1 minute.
  • Stir in broth.
  • Cook 2 minutes longer, or until shrimp turn pink.
  • Serve over rice.
  • Garnish with lemon.

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.

SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE



Shrimp and Mushrooms in Spicy Black Bean Oyster Sauce image

Categories     Wok     Garlic     Ginger     Mushroom     Stir-Fry     Shrimp     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

12 medium-size dried Chinese black mushrooms or dried shiitake mushrooms (about 1 ounce)
1 1/2 cups hot water
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons salted black beans
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded red or green chili (such as serrano or jalapeño)
2 green onions, finely chopped
1/4 cup plus 2 tablespoons peanut oil
Freshly cooked rice

Steps:

  • Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
  • Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.
  • Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.
  • Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.

SUPER SPICY SHRIMP COCKTAIL SAUCE



Super Spicy Shrimp Cocktail Sauce image

A spicy flair on an old condiment! Must try if you like it hot! I like to use this as a dipping sauce in place of ketchup!

Provided by KPD123

Categories     Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 5

3/4 cup ketchup
1/2 cup horseradish
2 tablespoons lime juice
1/2 teaspoon crushed red pepper flakes
1/8-1/2 teaspoon hot pepper sauce (to taste)

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 60.3, Fat 0.4, SaturatedFat 0.1, Sodium 599.6, Carbohydrate 15.4, Fiber 1.2, Sugar 12.8, Protein 1.2

SPICY SHRIMP FETTUCCINE ALFREDO



Spicy Shrimp Fettuccine Alfredo image

I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) fettuccine
5 garlic cloves, minced
1 red serrano pepper, chopped
3 tablespoons butter
1 tablespoon olive oil
2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 jar (15 ounces) Alfredo sauce
3/4 cup chicken broth

Steps:

  • Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

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