Shrimp and Mushrooms in Garlic Tomato Bisque SaucePosted: May 24, 2015
I just love it when I find a recipe pinspiration that I have all of the ingredients for in my fridge or freezer. It’s such a great feeling to be able to create a unique and fun meal from scratch with all of the right ingredients. This one is definitely a new favourite!
Begin by cooking down some tomatoes and garlic in olive oil in a medium saucepan.
Now it was time to made the bisque sauce. It was so simple and combined from fantastic flavours! I used Elaine Wilson’s Sweet Chili Sauce from Food You Can Cook. I only have one bottle of it left, so I am trying my darndest to make it last!
I was recently invited to attend a cooking demo, sponsored by Minute Rice. Unfortunately, I was not able to attend that evening, but they still generously sent me some free product. (I LOVE being a food blogger!) I served this recipe with the Whole Grain Brown Rice. Honestly, it was absolutely delicious. I love how quickly it cooks (10 mins!!), and you get all the nutritional benefits of eating brown rice rather than white. Rock on, Minute Rice. Thank you!
- 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
- 1 Lb large shrimp, peeled and deveined
- 1 cup reduced sodium chicken broth
- 1 tsp sea salt
What to do:
- In a medium-large skillet or saucepan, 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). If they are still holding their shapes well, mash them up a bit with a potato masher or the back of a spoon. Remove your tomatoes and set aside.
- 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.
- 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.
- If you like a thicker sauce, let simmer over med-high heat for about 10 mins to release some of the water in the sauce.
- Once your sauce has reached the desired thickness, 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.
- Let the sauce cool down a little bit, then serve over whole grain brown rice.
- Enjoy, a lot!