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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.
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 :).