Best Roasted Shrimp And Mushrooms With Ginger And Green Onions Recipe Epicuriouscom Recipes

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

SKILLET SHRIMP WITH SPINACH AND MUSHROOMS

Steps:

• Cook the pasta in a large pot of boiling water until al dente, drain and return to pot.
• Add in the fresh spinach leaves; toss until the spinach leaves wilt; set aside.
• Melt about 2-3 tablespoons butter in a skillet over medium heat.
• Add in the sliced mushrooms; cook until the mushrooms release their moisture and are browned (about 8-10 minutes).
• Add in onion and saute for about 8 minutes or until softened, adding in the garlic the last 1-2 minutes of cooking.
• Add/stir in chicken broth and the white wine, increase heat to medium-high and cook stirring about 8-10 minutes, or until the mixture slightly thickens.
• Reduce heat to medium-low and add in the 6 ounces cream cheese with pinch of nutmeg; stir until smooth then season with lots of black pepper and salt to taste.
• Add in cooked shrimp and cook until heated through.
• Serve the cooked pasta with spinach in a large serving bowl and top with the creamed sauce; toss to combine.
• Sprinkle with grated Parmesan cheese.

GINGER-GARLIC SHRIMP

Steps:

• Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
• Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
• Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

JUMBO PRAWNS (SHRIMP) WITH MUSHROOMS AND ONIONS

Steps:

• Heat the oil and butter in a heavy saute pan.
• Add the jumbo shrimp, which have been peeled, deveined, and split partly through the back.
• Stir gently 2 - 5 minutes.
• Add the chopped green onions, the mushrooms, salt and pepper to taste.
• Cook until the prawns have changed color, and add the dry white wine.
• Cook 3 minutes and serve in a hot chafing dish.