Shrimp and Mushrooms in Garlic Tomato Bisque Sauce

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!DSCN1188

Begin by cooking down some tomatoes and garlic in olive oil in a medium saucepan.

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This will be the base of your bisque sauce. DSCN1190

I used by handy-dandy ground meat crusher from Pampered Chef to mush the tomatoes into more of a paste. DSCN1191

Remove the tomato sauce base from the pan. Using the same pan, add your diced onions and mushrooms. DSCN1192

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!DSCN1193

Add your tomato sauce base back to the pan and add the sour cream and and chili sauce. Stir to combine. Add in the chicken broth and incorporate well. DSCN1194

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!

DSCN1195Ok! Back to the recipe. While the rice was cooking, I peeled and deveined the shrimp and let the sauce boil off a little to get a little thicker.

DSCN1196Then I added the shrimp and let cook for no more than 5 mins (rubbery, overcooked shrimp is one of the saddest kitchen tragedies…)

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Here’s the rice, all fluffy and tasty and ready to be served!DSCN1199Serve the shrimpy, mushroomy bisque on top of the rice and enjoy a hearty, healthy meal of deliciousness.

Shrimp and Mushrooms in Garlic Tomato Bisque Sauce (Courtesy of Natasha’s Kitchen)
You will need:
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the sauce cool down a little bit, then serve over whole grain brown rice.
  7. Enjoy, a lot!
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Bolognese Sauce

Sometimes, you just want to eat a big bowl of pasta topped with thick meaty sauce. When that hankering comes about, there is honestly nothing better than thick, meaty Bolognese sauce, in my mind.

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This recipe was pretty cool. It kind of “hid” the veggies into the sauce. I like it!image2(2)

You blend the veggies up using a food processor. Here are the onions, peppers, celery and garlic. image3(2)

Then I threw in a bunch of leeks into another food processing round (because I have an itty bitty food processor!)image5(1)

Brown the beef down in a pot, then add the blended vegetables. Cook down together.image6(1)

The recipe called for straight up tomato sauce to add to the mix, but I didn’t have any on hand. Instead, I used the heritage tomatoes from the garden, thawed from the freezer. image7(1)

I blended them up in the processor and added then to the pot. I know, it doesn’t look the most appetizing, but boy was it ever good!image8(1)Add a bunch of spices and serve atop a nice bowl of pasta, all covered with cheese.

Bolognese Sauce

You will need:

  • 1 large onion
  • 2 small leeks
  • 3 ribs celery
  • 2 small sweet bell peppers
  • 4 cloves garlic
  • 1 pound ground beef
  • 1 can fresh tomatoes, or 1.5 cups fresh
  • 1/2 cup water
  • 1 tbsp Italian seasoning
  • 1 tsp oregno
  • 1 tsp basil
  • salt and pepper to taste
  • 1 box of spaghetti
  • Parmesan cheese, to serve

In a large pot over medium heat, brown your ground beef in a little olive oil. In a food processor, puree onion, peppers, celery, leeks and garlic into a paste. Add the pureed veggies, and cook them down with the beef. Add your tomatoes to the food processor, then add them to the beef and veggie mixture. Cook for another 5 minutes while adding your spices. Once combined, add half a cup of water and simmer on medium-low for an hour, allowing the flavours to combine. While simmering, prepare your pasta. When everything is ready, serve pasta topped with Bolognese sauce, all covered in Parmesan cheese. Hmm!