Shrimp and Mushrooms in a Garlic Bisque Sauce

This shrimp and mushroom sauce is luscious, juicy & just succulent. It's delicious over mashed potatoes, rice or pasta, making it an all-around great dish!

This shrimp and mushrooms sauce is luscious, juicy and just succulent. It’s delicious over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.

We stopped in to visit friends in Nevada on our way home from California a couple weeks ago and Lyuda (who sure knows her way around the kitchen), served us an amazing lunch which included this shrimp and mushroom garlic bisque sauce over some fluffy white rice. I shamelessly re-filled my plate 4 times. It was an instant favorite.

Lyuda shared the recipe with me and I’ve already served it to company at our house, this time over chive mashed potatoes. It was a hit! Lyuda also gave me her recipe for a delicious crab salad that she served and I will post it soon (stay tuned!).

Ingredients for the Shrimp and Mushrooms in a Garlic Bisque Sauce:

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 (not low fat)
1 Lb large shrimp, peeled and deveined (I left the tail on for effect)
1 1/2 cups reduced sodium chicken broth
1 tsp sea salt

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Shrimp & Mushroom Sauce

How to Make an amazing Shrimp Bisque Sauce:

1. In a large heavy bottom skillet or a WOK, 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). Remove your tomatoes and set aside

shrimp-and-mushrooms-in-a-garlic-bisque-sauce

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.

shrimp-and-mushrooms-in-a-garlic-bisque-sauce-1

3. Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.

shrimp-and-mushrooms-in-a-garlic-bisque-sauce-2

4. Bring your sauce to a simmer over med/high heat and 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

Shrimp & Mushroom Sauce-11

Shrimp & Mushroom Sauce-12

Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes. It’s soooo good!  These pictures don’t even do it justice. If you could just chomp down on one of these juicy shrimpers. Oh goodness!

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This shrimp and mushroom sauce is luscious, juicy & just succulent. It's delicious over mashed potatoes, rice or pasta, making it an all-around great dish!

Shrimp and Mushroom Sauce Recipe

4.8 from 27 reviews
Prep time:
Cook time:
Total time:
This shrimp and mushroom sauce is luscious, juicy and just succulent. It's great over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.
Author:
Skill Level: Medium
Cost To Make: $14-$17
Serving: 6

Ingredients

  • 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 (not low fat)
  • 1 Lb large shrimp, peeled and deveined (I left the tail on for effect)
  • 1½ cups reduced sodium chicken broth
  • 1 tsp sea salt

Instructions

  1. In a large heavy bottom skillet or a WOK, 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). 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. Bring your sauce to a simmer over med/high heat and 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.
  5. Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.

 

Read comments/reviewsAdd comment/review

  • Vickie
    January 31, 2018

    Sounds so good that I am going to try it tomorrow. Do you leave the juice from the tomatoes in the pan when you take the tomatoes out to cook the onions and mushrooms? Thanks. Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Hi Vickie, I do leave the juice in the pan, it evaporates pretty quick later on. Reply

  • Marci
    January 26, 2018

    This looks so good I’m definitely going to try it. Thanks for sharing your recipe. Reply

    • Natasha's Kitchen
      January 26, 2018

      My pleasure! Please let me know what you think Marci. Reply

  • Baovy
    January 3, 2018

    Do you think substituting plain yogurt or Greek yogurt for the sour cream would work for this recipe? Reply

    • Natasha
      natashaskitchen
      January 4, 2018

      Hi Baovy, I haven’t tried that substitution but I think it could work! Let me know how it goes if you try it 🙂 Reply

  • Princess
    December 10, 2017

    I added scallops to mine. Thanks fir sharing your recipe, it was amazing! Reply

    • Natasha's Kitchen
      December 11, 2017

      YUM! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • December 1, 2017

    Made this recipe this evening. It was awesome. Thank you for sharing your recipe. Reply

    • Natasha's Kitchen
      December 1, 2017

      You’re welcome Suzan! I’m glad to hear you enjoy the recipe. Thanks for sharing! Reply

  • Lauren
    September 16, 2017

    I LOVE this recipe. Add a little cornstarch because it was a little watery for my taste, but it’s hands down one of my favorite shrimp recipes. Reply

    • Natasha's Kitchen
      September 17, 2017

      I’m happy to hear that Lauren! Thanks for sharing your review and tip with other readers! Reply

  • Debora Caloggero
    September 13, 2017

    I think this looks Awesome!! I am trying this with my zucchini noodles…..yumm! Reply

    • Natasha's Kitchen
      September 13, 2017

      It’s delicious! Please let me know what you think Debora! Reply

  • August 23, 2017

    This was outstanding. Needed a about a cup of sour cream and 2 tablespoons of Sweet chili sauce for our tastebuds, but loved it. Reply

    • Natasha's Kitchen
      August 23, 2017

      I’m glad to hear you enjoy it! Thanks for sharing BK 😀 Reply

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