Shrimp and Mushrooms in a Garlic Bisque Sauce
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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
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
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, 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.
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
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 Mushroom Sauce Recipe
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)
- 1 1/2 cups reduced sodium chicken broth
- 1 tsp sea salt
Instructions
- 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.
- 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, 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.
- 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.
- 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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I always follow a recipe exactly the first time and then change it later if I want to. This one is SUPERB. We are foodies and we all love to cook (my son is better cook than I am!). I don’t feel the need to change anything.
Hi Beverly! Thank you for the wonderful feedback. I’m so glad you loved the recipe!
I don’t have sweet chili sauce, I’m wondering if this will work with sweet and sour sauce? And maybe a splash of Tabasco?
Hi Nina! I think that could work too. Let us know how it is if you experiment.
I also didn’t have sweet chili sauce but I just added a tbl of rice wine vinegar and a tsp of sugar and some pepper flakes. I also substituted a can of Rotel instead of tomatoes. Lot of substituting but still awesome and easy to make.
I’m glad it still turned out great, Allen!
Flavorful, easy, delicious, healthy, adaptable meal. I’ve made this several times now, i don’t always have all of the ingredients, once I didn’t have the sour cream, once it was the chili sauce but the recipe is forgiving! Thank you for posting it.
Hi Gail! You’re very welcome. Thank you for the wonderful feedback!
This is a fabulous recipe as is and, as others have mentioned, extremely adaptable. I cook and create all the time and this is my first time reviewing, I use this recipe and variation on rotation. It’s delicious, inspiring and forgiving. Thank you for posting!
Hi Gail. That’s wonderful. Thank you for sharing.
Awesome recipe, thank you!!
I wonder if anyone has tried coconut milk/cream as a substitute for the sour cream.. would that work??
Hi Greg, here is what one of my readers said. “I love this sauce did mine with vegetables broth an cream of coconut since I don’t eat meat an don’t like sour cream added some red an green peppers did it with some rice & kidney beans just lovely glad I came across this recipe my wife loved it too thank you Natasha would give more stars if I could thank you again.” I hope that helps! 🙂
I love this sauce did mines with vegetables broth an cream of coconut since I don’t eat meat an don’t like sour cream added some red an green peppers did it with some rice & kidney beans just lovely glad I came across this recipe my wife loved it too thank you Natasha would give more stars if I could thank you again
Thank you so much, you’re so kind and we appreciate it!
Loved this recipe! I’m on low carb diet so I was thrilled to find everything I needed in the fridge without having to go to the store! So good!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dasha!
I just made it and it tastes so good! I used cherry tomatoes instead and added some other seasonings including Old Bay. I was wondering if it would taste better with white wine instead of chicken broth. Have you tried it?
Hi Ana, glad you enjoyed it! I saw someone else shared this in the comments “Loved this I did add 1/2 wine and 1/2 Chicken broth since I opened the bottle but this was just excellent over mashed potatoes my husband loved it! Will definitely make again!” I hope that helps.
Another Amazing dish Natasha! Brother in law asked us not to judge when he snuck a 3rd serving AFTER desert!
And, this was so easy! Definitely adding to the rotation.
I followed a few contributors and deglazed the pan with white wine in between the veggies.
I’m so happy this was a hit!
wow, i searched internet for a recipie using leftovers and was very suprised by this!! LOVED it! nice job
Thank you, Camille. Happy to hear that you enjoyed it!
Made it tonite. Easy weeknite recipe that I would serve to company. I did add Pizza and Pasta Magic Seasoning (Chef Paul Prudhomme) at the end just to take it up another notch. This was a great dish. 8.5+
Thanks for your good comments and feedback, Steven!
I love your recipes Natasha! This one was delicious. I did have to add some cornstarch to make it thicker. Next time I think I will add a little less chicken broth. The flavor was great!
I’m glad you loved this recipe, Rebeca. Thank you for sharing that with us!
Living in the South, of course I added some heat via Cayenne Pepper. Plus a splash of lemon. This is a much healthier recipe than a similar one in flavour profile I had. Thanks for that! Had some asparagus ready to turn so I oven roasted it and topped it off. Picture perfect. Keeper for sure.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this last night. It was great. Heated leftovers up tonight and added avocado. Amazing
I’m so glad you enjoyed it!
Added a bit of saffron and turmeric powder with the sauce…It elevated the taste nicely…
Nice, thanks for sharing that with us!
I’m planning on making this with shrimp tonight. I also have some filets. Would this be good to top my filets with?
Yum! That sounds like a fancy dinner! I would like to know how you like this if you experiment, Audrey!
This looks so delicious I plan to make it tonight my only question is what type of mushrooms would go best with it?
Hi Almira, we have a photo of the mushrooms we used (cremini mushrooms) in the recipe post. I hope this is helpful.
Thank you, my wife loved it.
That’s just awesome Ryan! Thank you for sharing that with us!
Made it with shrimp last month. Best bisque ever. Cooking it with salmon right now! Can’t go wrong! Thanks!
I’m so glad you enjoyed it, Seth! Thank you for the wonderful review!
This was delicious, Natasha! As always, 10/10.
Nice, thanks for your perfect rating!
Is there any kind of substitute for the sweet chili sauce? That’s the only thing I don’t have and I was going to try this for dinner tonight.
Hi Paulina, You can just omit it if you don’t have or don’t like it. I haven’t tried a substitution for that.
I’m out of tomatoes, would tomato sauce work as a substitute? How much to add?
Hi Zaida, I honestly have not tried that so I’m not sure if it would be a pleasant texture or not.
This looks delicious! I would like to try it tonight but I don’t have tomatoes. I know it wouldn’t have the same texture, but do you think some tomato sauce would work?
Hi Mary Anne, I honestly have not tried that so I’m not sure if it would be a pleasant texture or not.
I used a 1 1/2 can of fire-roasted diced tomatoes. It was great.
Thank you so much for sharing that with us, Pat!
NATASHA!!!!! Thanks for this amazing recipe! The flavours are beautiful. I could sip that sauce all day long! I’m sharing this with everyone I know. It’s that good!
You’re welcome! I’m so happy you enjoyed it, Regina!
Hi! I plan on making this tonight but instead of shrimp, using the frozen seafood medley found at Trader Joes. My only thing is that it’s frozen… do you think the recipe will still work ok???
Hi Emma, we used frozen uncooked shrimp for this recipe, we simply thawed it first. I haven’t tested it with a frozen medley. Is it already pre-cooked?
Wow! This stuff came out amazing! The rich flavors made me feel like I was dining at a high end restaurant! I used 2 tomatoes instead of 3 because my husband doesn’t like them, and I added a little coconut flour to thicken the sauce. Not only did my husband and I really enjoy this recipe, my son (1 1/2 year old) loved it too!
Thank you for sharing this recipe with us!
That’s just awesome!! Thank you for sharing your wonderful review, Annette!
I had family over for dinner and forgot to make rice! Luckily I was serving this shrimp bisque dish with fresh artisanal bread so I put the bisque in shallow bowls and stuck in two bread slices. A big win!
That’s so great! Thank you Kristin!
I came to the internet to search mushrooms and shrimp. Found this recipe and had it tonight. Loved it! I used a 28 oz can of diced tomatoes instead of the fresh. The sauce was delicious and I will be making this again
I’m so glad you enjoyed it! Thank you for the wonderful review!
I made this tonight. It was so yummy! I served it over orzo pasta. I also added fresh spinach. I ended up adding a can of diced tomatoes along with the fresh tomatoes, as I didn’t dice the tomatoes small enough. My boyfriend and I really enjoyed this healthy and delicious dish!!
I’m so glad you enjoyed that Tina! That’s so great!
This was incredible and so delish…Can’t wait to make it again for a crowd
I’m so glad you enjoyed it!
Loved this I did add 1/2 wine and 1/2 Chicken broth since I opened the bottle but this was just excellent over mashed potatoes my husband loved it! Will definitely make again!
Sounds like you found a new favorite Franny! Thank you for that awesome review!
Simply delicious! Thanks for such a great recipe, Natasha!
You’re welcome! I’m so happy you enjoyed it Carolyn!
My sauce did not look like yours- maybe I did not cook tomatoes down enough? However flavors were good. I did delaze the pan with wine between the tomatoes and mushroom step and enjoyed that extra flavor. Served over garlic mashed potatoes and was very good. Thanking for recipe
Hi Kathy! I’m so happy you enjoyed this recipe! It may have been then, without being there it is hard to say. Thank you for sharing your review with me.
Love this recipe but frustrated by the pop ups. I can’t close the Pinterest pop up even though I already follow you there.
Hi B, Thank you for sharing your feedback! We do have one small popup to follow us on Pinterest but it should only show up once for new visitors to our blog and should be easy to close and not intrusive. Can you share if it was on a mobile or desktop browser you were using and if you had trouble closing it or had it come up multiple times. Thank you so much!! 🙂
Easy and delicious!
I’m so happy you enjoyed that. Thank you Jolene.
I’ve used your recipe several times since discovering it in 2014; it’s always a crowd pleaser! Thank you! 🙂
Awesome! I’m so happy you have been following our blog for so long! Thank you Sarah! 🙂
I searched for a recipes using shrimp and mushrooms (yup, it was time to clean out the fridge), any hoot came across this recipe and could taste the flavors as I read through the “prep” stage. Needless to say, I am loving the flavors, even though I used Shiitake mushrooms & Veggie broth. OMG👍😊…what a wonderful reward for my tummy.
Thank you so much for this amazing review! We are so happy you discovered our blog. Thank you, Carole!
I just have a dinner, yes I made this recipe, Shrimp and Mushrooms in a Garlic Sauce. It’s so easy to do, and the taste is so delicious.
For sure, I recommend this recipe and try to do it. You not going to regret, my husband really enjoy it.
Thank you. ❤
I’m so glad you enjoyed it! Thank you for the wonderful review!
Natasha! Spasibo!! The recipe was very good! I added a little sherry cooking wine. I didn’t have enough sour cream so I substituted some heavy cream. DELICIOUS!! Love your page! Thank you!!
I’m so glad you enjoyed it!
Loved This!!!
Just added some romano cheese To make it thicken .
Thank you for This great recipe !
I’m so happy you enjoyed that Georgie! Thank you for sharing that feedback with me!
This was awesome and very easy to make. I served this over rice, but it would be equally great over mashed potatoes or pasta. Thanks so much!
You’re welcome Braxton! I’m glad you love the recipe and how versatile it can be. Thanks for sharing your fantastic review!
Do the tomatoes need to be peeled?
Hi Cassie, no need to peel the tomatoes 🙂
Think I can add fresh spinach to this recipe ???
Hi Tara, I think that could work well to add some spinach at the end.
This has got to be one of the best shrimp recipes I ever prepared. broth-sauce is excellent when dipping garlic bread into it. I decided to sprinkle a little Old Bay on top to add a Chesapeake twist. I will definitely share this page.
Awesome, I’m glad to hear how much you love the recipe! Thanks for sharing your excellent review with other readers!
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.
Hi Vickie, I do leave the juice in the pan, it evaporates pretty quick later on.
This looks so good I’m definitely going to try it. Thanks for sharing your recipe.
My pleasure! Please let me know what you think Marci.
Do you think substituting plain yogurt or Greek yogurt for the sour cream would work for this recipe?
Hi Baovy, I haven’t tried that substitution but I think it could work! Let me know how it goes if you try it 🙂
I added scallops to mine. Thanks fir sharing your recipe, it was amazing!
YUM! I’m glad you enjoy the recipe! Thanks for sharing!
Made this recipe this evening. It was awesome. Thank you for sharing your recipe.
You’re welcome Suzan! I’m glad to hear you enjoy the recipe. Thanks for sharing!
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.
I’m happy to hear that Lauren! Thanks for sharing your review and tip with other readers!
I think this looks Awesome!! I am trying this with my zucchini noodles…..yumm!
It’s delicious! Please let me know what you think Debora!
This was outstanding. Needed a about a cup of sour cream and 2 tablespoons of Sweet chili sauce for our tastebuds, but loved it.
I’m glad to hear you enjoy it! Thanks for sharing BK 😀
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.
Awesome, I’m glad you found my page Tamara! Thanks for following and sharing your great review! 😀
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 😁
YAY! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing 😀
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!
Those are both great alternatives! Thanks for sharing and thanks for following Mason!
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.
You’re welcome Andrew! Thanks for sharing you review and thanks for following! 😀
Turned out yummy. Thanks for the recipe!
You’re welcome Alena! Thank you for sharing!!
Made this recipe with my wife We used diced tomatoes and a little extra garlic.Great flavor will definitely be serving this again. Thanks
So glad you enjoyed it! Thank you Rick 🙂
I just made this. Very easy to follow and make. I ended up doubling the sweet chili sauce. I think next time i may add either a little cayenne or red pepper flakes to give it a little more zip. I also think experimenting with some Indian spices or Thai curry paste may add a little more zing as well but it is excellent straight from the recipe, I just can’t help always adding a little something.
I am glad you enjoyed the recipe! Your additions do sound tasty Greg! 🙂
This has been a favorite in our house for awhile now – just made it again tonight. I use a box of Pomi chopped tomatoes instead of fresh but that’s the only change. I serve it over creamy polenta (similar to shrimp and grits). It’s works out perfectly because the cooking time is about the same.
I love your idea for serving the shrimp! Thank you for sharing your awesome review! 🙂
Made this last night and it was SO good! SO easy and not that though! thank you!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I was going to use this for a surf and turf. I THINK it would taste great with steak, but what do you think??
Hi Camay, I haven’t served it that way but I do think it would taste great 🙂
Ah my name is Camae! No “y” mom changed it to an “e” to be “different”, ha
My husband & I made this last night and we thought it was delicious!
I’m so happy you enjoye dit 🙂
Yum! Shrimp and mushrooms are two of my favorite things. I wonder if this sauce would turn out well subbing greek yogurt for the sour cream though. I try to avoid sour cream!
Hi Ashley, I haven’t tried that substitution but I think it could work! Let me know how it goes if you try it 🙂
Just made this dish today. The flavors are excellent! The only thing I would change is adding a bit more salt and add pepper to taste.
Next time around I might add red pepper flakes for an extra kick.
Overall, great recipe!
Thank you Dan for the nice review 😀.
This was fantastic! It reminded me of something my Russian/Ukranian grandma & aunts would make. Thanks!
Thank you Margie, I’m so happy you loved it 😁.
I just made this dish yesterday. I love it a lot , especially the taste. I used cooked medium shrimps and it came out delicious. Thank you very much for the amazing recipes:)
Lilya, thank you for such a nice review on the recipe and you are welcome 😀.
That was fantastic!! Made it for my family for dinner and it blew us away. Ty!
I’m so happy to hear you all loved it! Thanks for the awesome review! 🙂
Hi Natasha!
I was thinking of trying this recipe and I was wondering if I could use frozen shrimps? Will it affect the taste if they aren’t fresh? And finally approximately how long does it take for shrimp to cook?
Do you mean frozen uncooked shrimp? That’s what I used in this recipe, just make sure to thaw them first.
Yes, ok thank you so so much!
its taste the same, the sauce is much better the next day
Recipe turned out great. I suggest adding chili garlic sauce to it to brighten it up a bit.
Mmm that sounds wonderful. Where do you get it and what brand do you like?
I’m making this right now (I’ve just turned the shrimp). I’ve tasted along the way & it’s so good! This easy tasty recipe has reminded me how good home cooking can be. I found it on Pinterest, but will be checking your site for more goodness. Thanks!
Welcome to the site Nicole and I hope you’ll find lots of new favorites 😀 .
Very delicious.
Thanks Lisa! 🙂
I cooked this dish yesterday for my guests. It was wonderful. I will cook it again and again. Thanks for the recipe.
Mascha, thank you for the great review and you are welcome :).
I’m all out of sour cream 🙁 do you think it would be okay if i added full fat yogurt instead?
Yuliya, I haven’t tested it but it should work. Yogurt gives more of a sour taste to the sauce. You might need to add a little sweetness to compensate for the added tang.
i made this dish and it’s so good. I will be making this again. I’m really glad I came across this.
I’m so happy you liked it! 🙂
this dish is soo yum!!! I make it a lot…. LOVE IT!!!!
I’m so happy you enjoy it! 🙂
That looks absolutely delicious. Have you ever tried it with coconut creamer? I just don’t eat dairy products. Thanks for a great website and recipes
Hi Jeanne :). I haven’t tried with coconut creamer; I actually haven’t worked with that product before. What is the consistency and fat content of it?
Mine turned out really runny and letting it cool did not make it thicker.. Did you drain the tomato juice before adding it back to the mushroom and onion? It was still good but I wanted it thicker to serve over pasta. I guess this is sort of an excuse to make this again 🙂
Hi Kim, simmering the tomatoes helps them to release their juices and much of those juices evaporate. However, this sauce isn’t really a thick sauce. It’s meant to be a lighter sauce 🙂
This was delicious and I will definitely be making again and again! Thank you for sharing your recipes and story. We love seafood so it’s nice to have another great recipe!
Thank you for the great review Debbie and you are welcome :).
This looks great but I hate dicing tomatoes. Can I buy the canned ones and just drain the juice???
I haven’t tried using canned tomatoes so I’m not sure how exactly it will affect the recipe. I imagine it would work just as well to use them. Let me know how it works out.
Hey Lori, I tried this with canned petite diced tomatoes and it was delicious. I drained the juice and did everything else as according to the recipe. Just as good, if not better than my favorite Mexican restaurant! I fried some corn tortillas and added cheese and fresh avocado. Yum
I made this dish with pasta and wanted to make the sauce last, so I made this with a few alterations: I added 3 T of tomato paste while cooking the tomatoes and added a bag of baby spinach when cooking the onions and mushrooms. YUM! This dish has a gourmet feel to it, yet is SO easy to make. Thanks!
Thank you so much for sharing your modifications. That sounds really yummy!
i made this for dinner and served over rice. This is the best shrimp dish I have ever made. Delicious!
Thank you for the great review Jeanette, I’m glad you enjoyed it. I have no self control around shrimp :D.
Hi Natasha,
I am planning to use frozen shrimp for this dish. Do I have to defrost the shrimp before putting it into the sauce to cook? Also, approximately how many minutes does it take to cook it thru? Thanks.
Yes, you definitely want to thaw the shrimp before adding them to the skillet. Otherwise, your sauce will be too watery. It should not take more than 3 to 5 minutes for the shrimp to cook through. It depends on how large your shrimp are.
Thank you!
i made this yesterday with pasta. I was a little disappointed because the sauce tasted amazing, but with the pasta, it lost some of that flavor. I reheated the leftovers on the stove and served it with mashed potatoes and it was AMAZING! Soo good! It’s simple but fantastic. Would definitely make this for company.
I’m so glad you liked it! Did it not coat the noodles well? Did you salt the water for the pasta? – Pasta is more bland than buttery rice or mashed potatoes. It might help to add a little more salt to the noodles while cooking.
Hi! This was YUMMY, but I think I did something wrong? Mine didn’t look like your pictures from the beginning with the tomatoes. My tomatoes + garlic + olive oil, was superrrr liquidy – it didn’t clump up like yours looked to have? It was so liquidy that I ended up not adding any chicken broth at all! It was still delicious but I’m new to cooking and wanting to know where you think I messed up because what if how yours worked was even tastier!? Lol! Thanks for sharing!
I am always happy to troubleshoot :). Your tomatoes may have been juicier; also, could you have used more tomatoes than what the recipe calls for? Did you cook them for the same amount of time uncovered to let some of the juices evaporate? I hope that helps :). I’m so glad you liked it 🙂
I think!? I’ll have to try again! This might not make a difference, but I was thinking… could my pan maybe not have been big enough? Does that affect how the liquid distributes and evacuates or anything? Thank you so much for your reply!
That really good be; if you are using a smaller sauce pan and the surface area is smaller, it would take longer to cook the tomatoes down.
ybis dish is horrible. As a chef I can already tell it would suck without even my wife making it witch she did and through no fault of her own it wa bland and wires tasting. First thing u need to do is sauté that shrimp with the garlic. Then add and sauté rest of ingrediants. Now here is where chefs know better a bisque has cognac in it so why not add it to this and deglaze the pan to add tons of flavor and #2 why this dish sucks and tastes weird is she uses chicken stock. Why in gods name should you use poultry stock with ahrp when there is fish stock. More importantly them make shrimp stock and shrimp base. The chicken stock makes this dish gross. also a tradition bisque with seafood like lobster bisque uses lobster stock and Tastes so good because it was made with the corresponding stock. Hope u learned something
You are welcome to use whatever substitutions you like. This is a very popular recipe on my site with great reader reviews and is normally very flavorful. It’s hard to say what could have gone wrong without being there with you. If you do try it with fish stock, do let me know how that works out. I’m curious. Thanks for your tip about the cognac.
This is my second time making this in a week! Love Love the kicking flavors 😉 easy to make and everyone loves it! Thanks Natasha for the great recipes!
Angelina, thank you for such an awesome review and you are very welcome :D.
Just made this for dinner tonight, delicious! I usually add lots of spices to my cooking, couldn’t believe this turned this yummy with nothing but salt!
Thanks for the recipe
I’m so happy you loved it! 🙂
Hi…this looks delish, I was wonderng if you could use canned diced tomatoes and heavy cream instead of sour cream? Thank you
It could work well, but I haven’t tested those modifications myself to see how it would affect the flavor, but I think it could work. You might have to drain the canned diced tomatoes before using them.
Thank you…. I will try and let you know the outcome 🙂
This is a great dish!
I used drained canned tomatoes and heavy cream, served over rice
It’s so great to know that it works well! Thank you so much for sharing that with me. You’re awesome!
Made this last night and it was a hit with my family. Served it over brown rice. Today I reheated some and added curry powder for a change – delicious!
I’m so glad you liked it 🙂
Winner winner shrimp dinner! Just made this tonight and oh my lanta it was wonderful. I seasoned the shrimp with a package of Italian dressing mix but other than that I followed the recipe and it turned out great. Thank you so much for posting this delish recipe.
I love how you started off your comment! That’s awesome! I’m so happy you loved it 🙂
Found this on Pinterest last week. Just made for dinner tonight. This was wonderful. Total winner in my house. Thank you.
You are welcome Andrea and thank you for the great review 🙂
Do u think if used marscapone instead of sour cream it would taste better? Or is it best with the sour cream.
To be honest, I haven’t tried it with mascarpone but that does sound like a good substitution. It might make the sauce a little creamier too which couldn’t hurt 🙂
Why can’t you use low-fat sour cream? I use fat free or light sour cream for everything! Thanks
I prefer the creaminess of the full fat version and this recipe doesn’t have very much fat. You could substitute if you really wanted to. I just wanted to share the way I made them. 🙂
All I have on hand is cooked shrimp would that work?
I think it would work but they would probably be dryer and more rubbery since you will basically be overcooking them. I recommend using raw shrimp, but it’s do-able with cooked.
I made this today. Its delicious!!! My husband loved it! Thanks for sharing.
Thank you for a great review Georgina, I’m glad you guys enjoyed it :).
Can you fry with olive oil? I’ve heard that you cannot.
Hi Lana! What do you mean by “fry”? Like deep fry? Are you talking about another recipe? I’ve fried with extra light olive oil (it has a higher smoke point than extra virgin or regular olive oil – you don’t want to use either of those. The extra light doesn’t burn as quickly. I hope I’m answering your question since there is no frying in this recipe 🙂
This dish is truly something amazing! Loved it!! Def a keeper 😉
Thank you Vika for a great review, I’m glad you loved it :).
This was delish! I added some flour with the onions and mushrooms to thicken up the sauce. Served over white rice. Yum!
Thank you for the great review Jill, reading your comment is making me hungry :).
What can I substitute the sweet chilli sauce with if I can’t stand spicy food? 🙂
Yes, definitely! You can just omit it 🙂
what brand heavy bottom skillet or (wok) are you using? where can i get one?
It’s the Circulon brand. Click here to learn more on Amazon. 🙂
I love shrimp and mushrooms, this is the perfect mix for a great meal. Delish looking 🙂
It really is very very tasty. I hope you love it! 🙂
Made it for dinner, it was a hit! My eight year old is not a fan of mushrooms so maybe next time I will put a little less of them, otherwise I got two thumbs up.
Thanks!!!
So glad you enjoyed the recipe! I think it would still taste great with less mushrooms 🙂
I’m not the most experienced cook in the world, but I decided to give this recipe a try and I don’t regret it!! It was so easy to make, simple ingredients and it was DELICIOUS!!! Thank you so much for sharing this recipe. My family and friends loved it 🙂 🙂
Woohoo! I’m so glad it was a crowd pleaser 🙂
can i substitue water instead Chicken broth? Or something else? Thanks
Karolina, do you have vegetable broth?
I made this on Saturday and it was all gone by Sunday. 🙂 It received the Gobble-delicious vote by my family!
Yes!!! I’m so glad for your success 🙂 Thanks for sharing that with me. I’ll take a gobble-delicious review any day!
I never would have thought to combine mushrooms, shrimp, sour cream and sweet chili sauce but it sounds so good!
It was very yummy indeed, let me know what you think if you try it :).
How do you get your mushrooms so nicely sliced? I have the hardest time with them.
Sharpen your knife first. Also, the egg slicers work pretty well for smaller mushrooms. 🙂
I don’t have shrimps now and don’t feel like going out.. Do you think I can substitute them with scallops?
I think you totally could use scallops. That would be delicious!
It was delicious! Thank you for sharing!
Awesome!!! Thanks for sharing your good report with me 🙂
Served this to family and it was definitely a hit….delicious…I am never disappointed by your recipes….thank you and keep them coming!
Awww thanks Zina. You’re so sweet 🙂 I’m so happy you like my recipes.
Made this today and it was pretty good!
I’m so glad you enjoyed the recipe 🙂
I just want to dunk my fresh bread into that sauce, no side dish, just bread)))
You’re definitely onto something! That sounds so good right now! 🙂
Yum! Will kosher salt work instead of sea salt?
Yes, definitely! Just add it to taste 🙂
Great recipe. Thank you.
You’re welcome 🙂
Yum! Makes me want to go buy some shrimp to make this for lunch after church. I have hot chili sauce will it work or sweet chili sauce only???
Yeah it should still work, just use it to taste if you don’t like your food to be too spicy 🙂
Yum!!! Never tried shrimps and mushrooms together (my favorite ingredients). I will add it to my to try list 🙂
And the sauce which becomes infused with the flavor of shrimp and mushrooms. So good! 🙂 Enjoy!
Wow! Definatly a new dish for me ….. Looks amazing!
It’s so good and pretty easy to make! I hope you love it! 🙂
This over Grits! Yummy.
Oh my gosh that’s brilliant! Sounds so good! I think it’s lunch time. That just made me REALLY hungry!
This with grits DOES sound good!!!!! Yummmm! Shrimp ‘n grits!
I bet it will go well with a variety of dishes :).