Friday, October 2, 2015

Shrimp with Mushrooms and Tomatoes

Shrimp with Mushrooms and Tomatoes
Served over Yellow Rice with Garlic and Parmesan Asparagus
I'd like to thank my friend Sherry Miller, again, for submitting a recipe to me last week.  I got a lot of great feedback on it.
Keeping with the mushroom theme, I made this delicious shrimp with mushrooms and tomatoes this week.  It's super easy for a busy weeknight. 

I like to serve this with packaged yellow rice and roasted Parmesan-garlic asparagus.  Yum!
What I love about this dish is that it’s a nice summer-to-fall transition meal.  If the weather is still a bit on the warm side, it’s not too heavy.  But the mushrooms and the butter gives this dish a nice “comfort food” quality.   And it’s easy to prepare.  It’s perfect for one those busy nights when you’re running to this practice and that practice.  This just might be one of your new “go to” meals if you enjoy shrimp.

I use Campari tomatoes in this recipe.  If you are not familiar with them, they are bigger than cherry tomatoes but smaller than a vine tomato.   You can easily find them in the produce section.  If you can't find them I would use the smallest vine ripened tomato you can find but you may need to seed them.  Campari tomatoes have seeds but they are not as prevalent as they are in a tomato that you would use on a sandwich or in a salad.
And using butter in moderation is just fine.  That's why I often use butter to finish or thicken sauces. 
Don't want to use wine or non alcoholic wine?  Don't use cooking wine or broth.  It will change the flavor of this recipe.  I'd rather you add just a little bit of water mixed with a little extra lemon juice.  
So here we go:


Serves 2

1 tablespoon olive oil
1 medium shallot, sliced thin (about 1 1/2 tablespoons)
2/3 cup sliced Baby Bella mushrooms
5 sprigs thyme, stripped
14 extra large shrimp, peeled and deveined
1/2 teaspoon seafood seasoning
1/4 cup dry white wine or non alcoholic wine
1/4 cup fresh lemon juice
1 tablespoon butter, divided
8 Campari tomatoes, quartered
Parsley for garnish


Add olive oil to sauté pan along with the shallots.  Cook for about three minutes until shallots soften.  Do not brown. 
Add the mushrooms and sauté until golden; about four or five minutes.   While mushrooms are sautéing, add the thyme.

Toss shrimp in seafood seasoning.  Add to skillet and cook until shrimp begin to turn pink; about three minutes.
Add the wine, the lemon juice and half of the butter.  Lower the heat to a low simmer and let sauce reduce to about half – about three more minutes. 

Remove from heat.  Add the rest of the butter and the tomatoes.  Let the tomatoes sit in the hot sauce for about two minutes. 
Top with parsley and serve immediately over yellow rice. 
Enjoy and I’ll see you soon!


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