Shrimp and Mushroom Sauce

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 5 cloves Garlic
  • 1 lb Mushrooms
  • 1 Onion, medium
  • 3 Tomatoes, medium

• Canned Goods

  • 1 1/2 cups Chicken broth, reduced sodium

• Condiments

  • 1 tbsp Chili sauce, sweet

• Baking & Spices

  • 1 tsp Salt
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Sour cream

Found on natashaskitchen.com

Description

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

Directions

• 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, ½ cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1½ 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. Dont 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.