This is an easy quick shrimp recipe that your family will love. You can ladle it over your favorite rice or pasta for a great one bowl meal. See how to make this simple delicious buttered shrimp with sauteed onions and mushrooms recipe, with step by step cooking instructions.
Recently, I was craving the delicate, yet earthy flavors of sauteed onions and mushrooms. But I was trying to determine what protein to pair with the vegetables. Since I would be going to the market for a few things, decided to see what caught my eye while in the grocery store.
When I walked over to the seafood counter at the market, I saw they had some 51 – 60’s shrimp on sale. Sold! That was it. The shrimp were also already peeled, de-shelled and deveined.
That was great because it was already getting late and I wanted to be able to cook dinner quickly.
Shrimp is a shellfish and crustacean, and one of my favorite types of seafood to eat.
Buttered Shrimp with Sauteed Onions and Mushrooms
How to Quickly and Easily Make this Delicious Seafood Dish
- 24 oz of shrimp – size 51 – 60, shelled and deveined
- 2 large sweet Vidalia onions, long slender slices
- 12 oz sliced mushrooms
- 3 Tbs Extra Virgin Olive Oil, EVOO
- 1 stick unsalted butter
- 1/3 cup dry golden cooking wine
- 1/2 tsp coarse sea salt
- 1 tsp coarse black pepper
- 3 large garlic cloves crushed
- 1 tsp Old Bay Seasoning
- 1 tsp Zatarain’s Creole Seasoning Spice (or your favorite)
- 4 to 5 shakes of the Worcestershire bottle
- 1/4 to 1/2 tsp Smoked Paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- garnish with sliced scallions, green onions
Yum Yum – OMG!
Pot full of white fluffy rice, or your favorite pasta.
Just Simply Deliciousness in a Skillet!
Cooking Method and Steps:
This is a simple easy buttered shrimp with sauteed onions and mushrooms and rice meal that anyone can make quickly.
Step by Step Cooking Instructions:
- First, rinse the shrimp in fresh water and drain. Set aside in a bowl.
- Slice the onions in half, then slice each half, in half lengthwise. Then cut up your chunks into about 3/4 inch wide slices. The idea is that you want somewhat chunky onion pieces that measure about 2 inches long by 1/2 to 3/4 inch wide in size.
- Heat up a 5-quart covered skillet, or similar, with the EVOO and unsalted butter on medium heat.
- Add the onions to the heated skillet and saute on medium heat for about 4 minutes then add in the sliced mushrooms. After about 2 more minutes, pour in the dry cooking wine.
- Gently stir the onions and mushrooms to allow the cooking wine to dissipate some.
- Add in all of the seasonings and spices.
- Then place the lid on the skillet and let simmer for 10 minutes or so, on medium-low heat. The idea here is not so much the time, but you want to keep the lid on for now, so the butter moisture does not disappear too quickly. Let the mixture simmer until the vegetables are to the texture you want. Gently stir every few minutes and replace lid.
- When the onion/mushroom mixture gets to the texture you want, take off the lid and add in the 51- 60’s shrimp. Stir gently and let the skillet get back up to temperature. Keep the heat on medium low. Keep the lid off and gently stir. Because now we want the steam to release so the liquid and water moisture will reduce a little. This will help to intensify the flavors.
- Because the shrimp will cook quickly, we do not want to overcook them. So, keep the heat turned down and do not bring up to a boil. With the low simmer, we are basically poaching the shrimp in the delicious juices of the mixture.
- When the shrimp turn pink, turn off the heat and put the skillet aside.
- Serve with your cooked rice or favorite pasta.
Leftovers are awesome the next day. Whatever remains after everyone eats, if any, then place in an airtight container and refrigerate.
This turned out great! The dish was very flavorful and the shrimp were perfectly cooked with a slight crunching texture.
Butter or Not Butter?
The addition of the unsalted butter, is definitely not the healthiest way to prepare this simple shrimp dish. However, if you are concerned about that, just use more EVOO instead.
For this meal, I decided to splurge with a little decadence.
If you want to add some green veggies to the dish, consider adding some broccoli florets. That would be an excellent way to make the meal a little healthier.
Q: How would I describe this buttered shrimp with sauteed onions and mushrooms recipe?
A: Easy, simple and delicious!
Sorry that I did not include a picture with the cooked rice, but I was ready to get the evening over with. Not to mention, we were too busy scarfing down the wonderful buttered shrimp with sauteed onions and mushrooms dinner.
Note: If it is not convenient to visit a local fish market, you can easily buy great tasting seafood online and have it shipped to your door.
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Just ladle it on and enjoy.
Try this simple recipe at home tonight.