This one is a real winner. I can’t believe how good it is. I made it twice just to make sure it was right. The sauce is absolutely decadent without being too much.
Inspired by the Shrimp Monterey my mother used to make, but I went a little bit more in depth with the sauce. Don’t get me wrong, I love the butter sauce that usually comes with the Shrimp Monterey, but I find there isn’t quite enough of it for the dish, and I always wished it had a little bit more of a consistency.
I grew up on seafood, at least once a week. Lucky we were the nights my dad came home from crabbing. I must’ve learned to take apart my own crabs at about the same time that I learned to read.
Anyways, I absolutely love shrimp. And for the most part, they are usually a crowd pleaser, plus they’re easy to prepare! The key here is to try not to overcook the shrimp.
You could definitely lighten this one up without losing all the flavour. I used real butter but light sour cream, partially skim mozzarella/cheddar.
I’m only cooking this for me, and I have leftovers to look forward to. Plus, I’m almost through my 32 oz of mushrooms. Last week I made Mushroom Burgers, and I’m going to do another mushroom based recipe later this week. I’m a bit worn out, but I love mushrooms.
- 2 Tbsp butter
- 3 Tbsp minced garlic
- 1 small onion, finely chopped
- ¼ cup white wine vinegar
- 2 cups mushrooms, finely chopped
- ¼ cup sour cream
- 2 Tbsp all purpose flour
- ⅛ tsp Cayenne pepper
- 2 tbsp parmesan cheese
- Main dish
- 1 lb. shrimp, thawed, uncooked, shells removed
- 1 lb. potatoes, peeled and cubed into ¾ inch pieces
- chopped parsley, to taste
- Boil potatoes for 12-15 minutes until done. Drain, put aside in a 9x13 casserole dish, covering with aluminum foil. Preheat oven to 350.
- To create sauce, add butter, garlic and chopped onion to pan over medium heat. Stir until butter is melted. Add white wine vinegar. Simmer for a minute.
- Add 2 cups finely chopped mushrooms to sauce. Simmer until mushrooms soft (3-5 mins). Add sour cream, flour, parmesan cheese, and Cayenne pepper. Reduce heat, allow to simmer for 5 minutes.
- Add shrimp and simmer just until they turn pink (about 5 minutes).
- Transfer sauce mixture to casserole dish on top of potato mixture.
- Add 2 cups mozzarella/cheddar cheese and bake at 350 for 12 minutes until cheese is melted. Remove, top with fresh parsley and serve.
Yum! It was hard to stop eating. The combination with potatoes works so well, although rice or some other pasta would also work. First bite reminded me of the shrimp scampi they serve at Red Lobster but with it’s own little kick from the Cayenne.
Maybe I need to make it a third time? I know I’ll be stocking up when shrimp next goes on sale.