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Creamy Shrimp with Mushrooms and Peas
Ingredients
- 1/4 cup unsalted butter
- 1 pound peeled and deveined shrimp uncooked
- 1 tablespoon olive oil
- 8 ounces sliced white mushrooms
- 3/4 cup frozen peas
- 8 ounces seafood stock
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic salt
- 1 cup heavy cream
- 2 tablespoon Penzey's Brady Street Cheese Sprinkle can substitute grated Parmesan
- Biscuits* cooked
Instructions
- In a large skillet melt 1/4 cup butter. Turn heat to medium high and add shrimp. Saute until they begin to turn pink (about 3-4 minutes). Be careful not to overcook since they will go back into the sauce later.
- Remove shrimp with slotted spoon to a plate and set aside.
- Add olive oil and then add the mushrooms and peas to skillet. Saute 4-5 minutes.
- Add the seafood stock to deglaze the pan. Then add onion powder and garlic salt. Cook over medium heat until liquid is reduced by half, about 10 minutes.
- Add the cream and cheese and cook for about 5 minutes.
- Add shrimp and cook until they are heated through. Serve over biscuits.
Notes
*I use Grands Flaky Biscuits but homemade biscuits will work too.
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