Shrimp A La King Recipes

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SHRIMP A LA KING



Shrimp a la King image

Make and share this Shrimp a la King recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 44m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter, divided
1 1/2 lbs medium shrimp, peeled and deveined
1/2 lb white button mushrooms, quartered
3 tablespoons all-purpose flour
3 cups milk, warmed
1 teaspoon Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen peas and carrots, thawed

Steps:

  • In a skillet, let 2 tablespoons butter melt over medium heat.
  • Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm.
  • Transfer shrimp to a bowl and set aside.
  • Add 1 tablespoon butter to the skillet on medium heat.
  • Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry.
  • Transfer the mushrooms to the bowl with the shrimp.
  • Add 3 tablespoons butter to the skillet over medium heat and let butter melt.
  • Whisk in the flour until smooth.
  • Lower heat and continue whisking for 2 minutes but don't let flour brown.
  • While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick.
  • Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute.
  • Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through.
  • Serve immediately.

Nutrition Facts : Calories 348.5, Fat 18.3, SaturatedFat 10.5, Cholesterol 220.4, Sodium 665.8, Carbohydrate 16.4, Fiber 2.1, Sugar 0.7, Protein 30.4

SHRIMP A LA KING



Shrimp a La King image

I love cooking with soups. Sometimes I like making recipes from scratch but when in a hurry soup does the trick. This comes out of an old Campbell's cookbook called "Cooking with Soup". This is a fast and easy recipe to make and tastes great to boot. I know cream of shrimp soup is expensive but try not to substitute for another cream soup. It just won't taste the same.

Provided by Catnip46

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup onion, chopped
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons butter or 2 tablespoons margarine
1 (10 1/2 ounce) can cream of shrimp soup
1/2 cup milk
1 cup cooked shrimp, diced
4 slices toast or 3 cups cooked rice

Steps:

  • Cook onion and mushrooms in butter until onion is tender.
  • Add soup, milk and shrimp.
  • Heat until hot, stir often.
  • Serve over toast or rice.
  • If desired, omit onion and mushrooms; substitute 1/4 cup diced green pepper and 1 Tb chopped pimiento.

SHRIMP A LA KING



Shrimp a la King image

Provided by Pierre Franey

Categories     brunch, dinner, easy, lunch, quick, weekday, one pot, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1 3/4 pounds shrimp, shelled and deveined
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
1 sweet red bell pepper, cored, seeded and cut into small strips
1/3 pound mushrooms, thinly sliced
1/4 cup dry sherry
3/4 cup heavy cream

Steps:

  • Heat the butter in a nonstick skillet. Add the shrimp, salt, pepper and shallots. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
  • Using a slotted spoon, put the shrimp on a warm dish. Add the red pepper, mushrooms, salt and pepper to the skillet. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
  • Add the sherry and reduce to half. Add the cream and cook over high heat about 2 minutes. Return the shrimp to the sauce and cook just to heat through. Serve with rice.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 14 grams, Sodium 1145 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY SEAFOOD A LA KING



Creamy Seafood a La King image

My recipe for seafood a la King can be served as a chowder, over basmati rice, in puff pastries, or simply over toasted English muffins. Any way you serve it, it is delicious.

Provided by The Spice Guru

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 medium bay leaves
1/4 teaspoon dried thyme
1 (8 ounce) bottle clam juice
1 (10 ounce) can baby clams, in juice
1 (15 ounce) can low sodium chicken broth
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1 (15 -16 ounce) jar traditional alfredo sauce
3 tablespoons snipped green onions
2 teaspoons fresh lemon juice
1/4 teaspoon white pepper
1/2 cup coconut milk
2 cups whole milk
1/4 cup flour
1/4 cup frozen peas
1/4 cup minced red pepper
2 tablespoons minced cilantro
1/2 teaspoon Old Bay Seasoning
8 ounces cooked shelled deli shrimp
8 ounces cooked chunked imitation crabmeat

Steps:

  • INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth.
  • ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil.
  • REDUCE heat to medium; COVER.
  • COOK for 7 minutes, or until potatoes are firm-tender.
  • UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well.
  • REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
  • POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
  • ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
  • STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
  • SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!

Nutrition Facts : Calories 299.6, Fat 8.3, SaturatedFat 5.7, Cholesterol 78.2, Sodium 1038.4, Carbohydrate 35.4, Fiber 1.1, Sugar 21.2, Protein 20.8

SHRIMP A LA KING



Shrimp A La King image

Number Of Ingredients 11

* See note below.
2 tablespoons butter or margarine
3 tablespoons flour
1/8 teaspoon paprika
2 cups milk
2 teaspoons chicken bouillon
1/8 teaspoon black pepper
6 ounces American cheese processed, cut in pieces
1 (10-ounce) package frozen pea and pearl onion
4 teaspoons pimiento chopped
2 (6-ounce) packages shrimp frozen cooked peeled small thawed and well drained

Steps:

  • * Preparation Time: 10 minutes Storage Time: Up to 24 hours Heating Time: About 20 minutes In a 3-quart saucepan over medium heat, melt butter or margarine. Add flour and paprika. Cook and stir for 1 minute. Add milk, bouillon granules and pepper. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.Stir in peas and onions and pimiento until peas and onions are broken apart. Cover and refrigerate up to 24 hours.Bell: Place cheese sauce in a saucepan. Add shrimp. Stirring occasionally over low heat, cook, covered, for 15 to 20 minutes or until very hot and just beginning to boil.Serve over waffles, biscuits or split toasted buttered English muffins. Garnish with parsley if desired.

Nutrition Facts : Nutritional Facts Serves

SEAFOOD à LA KING



Seafood à la King image

Need a simple meal that you can add your own touches to and satisfy hearty appetites? Try an à la king!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

2 1/4 cups Bisquick Heart Smart® mix
3/4 cup fat-free (skim) milk
1 can (18.5 oz) Progresso™ Rich & Hearty New England clam chowder soup
1 cup frozen mixed vegetables
1 package (5 oz) frozen cooked salad shrimp, rinsed, thawed
1 tablespoon Bisquick Heart Smart® mix
1 teaspoon dried dill weed
1/8 teaspoon pepper

Steps:

  • Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
  • Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
  • To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 0 g

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