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RECIPES/Entrees
Shrimp Pan Roast
A semi-soupy vegetable seafood dish that goes well on its own or great poured over rice or pasta. Toasted garlic bread is a must to soak up all the sauce.
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Recommended Servings
4 - 6
COOKING
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INGREDIENTS
2 Tablespoons olive oil
1 white onion chopped
1 carrot peeled and chopped
1 stalk celery veins removed and chopped
4 cloves garlic minced
1 small basket of button mushrooms sliced
1 pound shrimp (any size) peeled and deveined
1/2 cup dry white wine or Sherry
1 bottle of chili sauce
1/2 pint of heavy whipping cream
salt and pepper to taste
pinch of red pepper flakes
1/2 teaspoon smokey Spanish paprika
1/4 cup chopped parsley (or to taste)
pinch of thyme
Instructions
Peel and chop the following:
Onion, carrot, celery.
Mince the garlic.
Slice mushrooms
Peel and devein the shrimp
Wash and chop the parsley

In a deep sided frying pan or saute pan add oil and heat over medium heat. Saute garlic, onion, carrot, celery until translucent, add sliced mushrooms and continue cooking until softened. Add shrimp and stir to mix. Season with salt, pepper, and thyme. When shrimp are cooked through add white wine or sherry. Cook until reduced about half. Add a pinch of red pepper flakes (to desired heatness). Add jar of chili sauce continuing cooking until it is thick (not soupy but not dry). Add one 1/2 pint of heavy whipping cream and chopped parsley. Adjust seasonings to taste. Serve over saffron rice or plain in a bowl with garlic toast.

More of less of the vegetables can be used based on tastes and allergy issues. Can substitute scallops for shrimp. Can add crab.
RECIPE FACTS

Servings: 4 - 6

Nutritional information per serving

No nutrition information available

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