Best Shrimp With Peas Mushrooms Recipes

SHRIMP WITH PEAS & MUSHROOMS

Steps:

• Combine cornstarch, salt, sugar and ginger.
• Gradually blend in chicken broth& soy sauce; add garlic and set aside.
• Heat peanut oil in Wok over high heat; add mushrooms and peas and stir fry for 2 minutes.
• Add shrimp; cook and stir until shrimp is pink and firm (about 4 minutes).
• Stir chicken broth mixture to blend; add to shrimp mixture.
• Cook and stir until sauce is thickened.
• Serve with angel hair pasta.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

BOW TIES WITH PEAS AND SHRIMP

Steps:

• Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
• Drain pasta; return to pot.
• Meanwhile, heat butter in a saucepan over medium heat.
• Add onion & mushrooms; cook, stirring, until light brown, about 10 minutes. Then add garlic; cook 1 minute longer.
• Add peas and half-and-half; season with salt, black pepper & red pepper flakes, if using.
• Simmer until thickened, 3 to 4 minutes.
• Add shrimp to sauce; cook until heated through, 1 to 2 minutes.
• Toss sauce with pasta & a sprinkling of Parmesan cheese.
• Serve with grated Parmesan.
• Enjoy!

SHRIMP RISOTTO WITH PEAS

Steps:

• Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
• Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

GARLIC SHRIMP WITH PEAS

Steps:

• Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
• Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
• Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
• Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.

WILD MUSHROOM RISOTTO WITH PEAS (SHRIMP TOO!)

Steps:

• Make this portion of the recipe ahead if desired:.
• Bring the broth to a simmer and add the dried Porcini mushrooms. Cover, remove from heat, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms, cool and chop fine. SAVE the broth, cover and keep warm over a very low heat.
• Melt the butter in a large, heavy saucepan, over medium heat.
• Add the onions and garlic and saute' until tender, about 6-8 minutes.
• Add the white mushrooms, porcini mushrooms; saute' until the mushrooms are tender and the juices evaporate, about 7-10 minutes.
• Stir in the rice and coat with the mushroom mixture.
• Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
• Add 1 C of hot broth to the arborio rice; simmer over med-low heat, stirring often until the liquid is absorbed, about 3 minutes. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more hot broth by cupfuls and stirring often, about 28 minutes. You may not use all the broth. Check for desired level of doneness. Some like it al dente, I prefer it more tender, so I add more time and keep checking.
• Stir in the peas, mix in the Parmesan cheese, season with salt & pepper.
• OPTIONAL: *At this point I top with defrosted raw shrimp. Nestle the shrimp into the risotto and let them cook through on one side, then flip over to cook the other side. They will turn pink and opaque in color. This takes about 5-7 minutes depending on the size of the shrimp.

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.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.