Best Garlic Shrimp And Mushrooms Recipes

GARLIC SHRIMP AND MUSHROOMS

Steps:

• Preheat oven (or toaster oven) to 400°F
• Pat shrimp dry.
• In a large bowl, combine shrimp, mushrooms, oil, parsley, Parmesan, garlic, paprika, salt and pepper. Spoon into an 8" square baking dish or 2 quart casserole. Sprinkle breadcrumbs over mixture.
• Bake for 20-25 minutes until shrimp are pink and cooked. Stir once or twice during cooking.

GARLIC SHRIMP WITH RED PEPPERS AND WILD MUSHROOMS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Transfer to paper bag and let stand 10 minutes to steam. Peel, seed and quarter peppers. Arrange peppers on platter.
• Heat 6 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Season with salt and pepper. Arrange on platter with bell peppers. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)
• Heat remaining oil in same skillet over medium-high hat. Add garlic and chile and sauté 2 minutes. Add shrimp and sauteé until cooked through, about 3 minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers.

LEMON GARLIC SHRIMP WITH MUSHROOMS AND PEAS

Steps:

• Heat oil in large skillet.
• Add onion, garlic and mushrooms, and cook until onions are tender and mushrooms have given off their liquid.
• Combine chicken broth and cornstarch; whisk until smooth.
• Add to skillet, and cook until sauce is thickened and translucent.
• Add shrimp, parsley, peas, lemon juice, zest, and tomato; cook until heated through.
• Prepare pasta according to package directions.
• Toss pasta with shrimp mixture.
• Garnish with Parmesan cheese, and serve.

STIR-FRIED ASPARAGUS, OYSTER MUSHROOMS AND SHRIMP IN GARLIC SAUCE - KASMA LOHA -UNCHIT

Steps:

• Trim and discard the fibrous bottom ends of the asparagus and cut the stalks at a slanted 45 degree angle into 1 1/2-inch lengths. Separate the oyster mushrooms into individual caps. Cut the larger ones in half, so that the pieces are bite-size. Shell, devein and butterfly the shrimp. Rinse and drain well. Chop the garlic finely. Heat a wok over high heat until it is hot and beginning to let off smoke. Swirl in the oil to coat the surface and wait 10-15 seconds for it to heat. When hot, stir in the garlic and follow with the shrimp. Stir-fry 15-20 seconds, or until the shrimp starts to turn pink. Toss in the asparagus and stir-fry half a minute. Add the mushrooms and continue to stir-fry another 20-30 seconds. Sprinkle in enough oyster sauce to lightly coat the vegetables. Stir-well. Then add enough fish sauce to season to taste. Cook until the asparagus is a vibrant green color, tender but crisp. Sprinkle with white pepper, stir and transfer to a serving platter. Serve warm with other dishes in a shared family-style meal.

JUMBO SHRIMP WITH MUSHROOMS AND GARLIC

Steps:

• In a large skillet, cook the garlic in the olive oil over moderate heat until lightly browned and fragrant, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the mushrooms to the skillet and cook over high heat, stirring occasionally, until browned, about 7 minutes.