15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This shrimp and mushroom sauce is scrumptious, runny and delicious. This is first rate on mashed potatoes, rice or pasta, making it an extraordinary dish!
Ingredients
- three Tbsp Olive Oil
- three medium tomatoes
- five cloves of garlic pressed
- 1 Lb Mushrooms
- 1 medium onion finely diced
- 1 tsp salt
- 1 Tbsp candy chili sauce
- ½ cup bitter cream no longer low fat
- 1 Lb massive shrimp peeled and deveined (I left the tail on for impact)
- 1 1/2 cups reduced sodium hen broth
- 1 tsp sea salt
Instructions
- In a massive heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with three Tbsp olive oil and simmer uncovered over medium heat until tomatoes are smooth and launch their juices (10-12 min). Remove your tomatoes and set apart.
- In the same skillet over med/high warmness, caramelize your diced onions and sliced mushrooms then upload the tomato mixture back into the identical pan.
- Add 1 tsp salt, half cup sour cream and 1 Tbsp chili sauce. Stir to mix. Add in 1 half of cups chook broth and stir to combine.
- Bring your sauce to a simmer over med/excessive warmth and upload in the shrimp. Turn the shrimp a couple times inside the sauce even as cooking and simmer till shrimp is cooked via. Don't overcook or your shrimp will flip rubbery.
- Let the sauce quiet down a bit bit (it will thicken a little because it cools) then serve over your favored simple rice, pasta or mashed potatoes.