Shrimp and Mushroom Sauce Recipe

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.

Serving: 6

Ingredients

• 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)

• 1½ cups reduced sodium chicken broth

• 1 tsp sea salt

Instructions

1. 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.

2. 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.

3. Add 1 tsp salt, ½ cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1½ cups chicken broth and stir to combine.

4. 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.

5. 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.

#shrimp #mushrooms