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

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-11Shrimp & 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!

shrimp-and-mushrooms-in-a-garlic-bisque-sauce-2This 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 26 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

  • 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

  • Tamara Alvarez
    August 18, 2017

    Thank you for such a great recipe.
    I stumbled on your blog by luck, when looking for shrimp and mushroom recipe.
    I had all in the ingredients at hand, so I gave it a shot.
    I so glad I did. I will start trying your other recipes. Reply

    • Natasha's Kitchen
      August 18, 2017

      Awesome, I’m glad you found my page Tamara! Thanks for following and sharing your great review! 😀 Reply

  • Nidia
    April 12, 2017

    Made this tonight and wow it was amazing! I dislike onions, tomatoes and onions but with this recipe I didnt mind them! Easy and delicious! My family approved 😁 Reply

    • Natasha's Kitchen
      April 13, 2017

      YAY! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀 Reply

  • Mason Averill
    March 31, 2017

    I made this with scallops instead of shrimp. Next time, it will be squid. This recipe has made your website my new favorite source for dinner inspiration! Reply

    • Natasha's Kitchen
      March 31, 2017

      Those are both great alternatives! Thanks for sharing and thanks for following Mason! Reply

  • Andrew Vincenti
    March 18, 2017

    Natasha, thank you very much for your website. Just cooked this recipe, really scrumptious! Used smetana cream and it came out real tasty. Will be trying the other ones soon. Thank you again for your patience and good work in spreading your joy of good cooking. Reply

    • Natasha's Kitchen
      March 18, 2017

      You’re welcome Andrew! Thanks for sharing you review and thanks for following! 😀 Reply

  • Alena
    February 7, 2017

    Turned out yummy. Thanks for the recipe! Reply

    • Natasha's Kitchen
      February 7, 2017

      You’re welcome Alena! Thank you for sharing!! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.