Shrimp and Mushroom Recipe
The sauce in this shrimp and mushroom recipe is to die for!
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Servings: 4 SERVINGS
Calories: 327kcal
Equipment
- Large heavy bottom skillet
- Knife and cutting board
- Stove
Ingredients
- 3 tablespoons light olive oil, divided
- 3 medium Roma tomatoes
- 4 garlic cloves, minced
- 16 oz white mushrooms, sliced
- ½ cup onion, diced
- ½ cup sour cream
- ¼ cup white wine
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 lb large shrimp, peeled and deveined
Instructions
- Heat 2 tablespoons of light olive oil over medium heat in a heavy-bottomed skillet, and cook the diced tomatoes and garlic for about 8 minutes or until they become soft and juicy. Transfer them to a bowl and set aside.
- Wipe the skillet with a paper towel and heat one more tablespoon of olive oil over medium-high heat. Saute the onions and mushrooms until the onions are caramelized, about 4 minutes, and return the tomato mixture to the skillet.
- Add the sour cream, oregano, red pepper flakes, salt, and pepper to taste.
- Pour in the chicken broth and white wine.
- Bring the sauce to a simmer and cook until slightly thick. Add the shrimp and let them cook for one minute. Turn them over, and cook on the other side for 2 minutes more. Serve over white rice, pasta, or mashed potatoes and freshly chopped parsley on top.
Nutrition
Calories: 327kcal | Carbohydrates: 11g | Protein: 30g | Fat: 18g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 236mg | Sodium: 944mg | Potassium: 197mg | Fiber: 2g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 14mg | Calcium: 15mg | Iron: 6mg