Prep 15 mins
Cook 20 mins
This is a delicious way to serve shrimp!
- 1 lb medium shrimp, peeled and de-veined
- 2 tablespoons onions, minced
- 2 tablespoons butter
- 1⁄4 lb mushroom, sliced
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 tablespoons chili sauce
- 1 2⁄3 cups water
- 1 1⁄3 cups instant rice, uncooked
- 1 cup sour cream
- 1 tablespoon flour
- 1 tablespoon chives, chopped for garnish
- 1 tablespoon parsley, chopped for garnish
- Saute onion in butter until golden. Add shrimp and mushrooms and saute until shrimp are pink. Combine salt, pepper, chili sauce and water. Add to shrimp mixture and bring to a boil. Stir in rice, cover and simmer for 5 minutes. Combine sour cream and flour. Add to the shrimp and rice mixture and heat gently (do not bring to a boil). Divide between plates, garnish with chives and parsley and serve.
I couldn't wait to make this because I love shrimp, and this recipe didn't disappoint. We loved the tangy flavor the chili sauce gave, as well as the velvety sauce that the sour cream made. I also sauteed the shrimp briefly and set them aside in a separate bowl until just after the rice cooked. They warmed up nicely when put back in the pan at the end, and were sweet and tender. Will definitely make this again -- maybe even using a bit more chili sauce -- it added such a spicy flavor. Thanks, California Jan!
Hi CJ, I really liked this recipe! The only modification I made was to sautÃ© the shrimp in butter first for about 3 minutes. I then set them aside in a bowl and continued on with the recipe. I added the shrimp back in immediately after the rice cooked. The balance of the cooking time warmed the shrimp to perfection and the outcome was totally delicious. For you fire breathing dragons out there, you will need to pump up the octane to get satisfaction but for the rest of us, this is a really nice recipe that would suit most family's tastes. Thank you!
The combination of flavors here is very good, but I had to tweak the instructions to avoid overcooking the shrimp. I sauteed the onion for about 5 minutes, then added the mushrooms (I used baby portabellas) and sauteed over medium-low heat about another 5 minutes until soft. I added the chili sauce, salt, pepper, water, and rice and cooked until rice was done. I then moved the rice to one side of my pan and sauteed the shrimp in an additional 1/2 tablespoon of butter until just pink, and folded them into the rice, then folded in the sour cream mixture. (I would have used another pan altogether, except I'm lazy and I don't like washing pans. :) ) DH felt there was a little too much sour cream, but the kids liked it a lot. I thought the flavor of the shrimp came through very well. I just can't imagine sauteeing the shrimp and then boiling with the rice after that. 2 - 3 minutes, tops, and they're perfect. I unfortunately didn't have parsley to garnish, only chives, but it was splendid. Thanks!