Mos Shrimp Mix Recipes

SHRIMP AND MUSHROOM SAUCE RECIPE

Steps:

• 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, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 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. Don't 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.

MO'S LINGUINI ALFREDO WITH OREGON BAY SHRIMP RECIPE - (4.1/5)

Steps:

• Start your pasta boiling and cook until al dente. Save 2 cups of your pasta water. In a medium sauce pan, pour in the Chardonnay and heat to boiling. Reduce the heat and add the bay shrimp, sauteing until warmed throughout. Set aside but keep it warm. In a large saute pan, melt the butter over medium heat. Add the garlic and saute until you can smell the garlic. Pour in the heavy cream and stir together over medium heat until mixture reduces a little, stirring frequently. Add the cheese and whisk until smooth, about 3-4 minutes. Add the freshly grated nutmeg and the freshly ground pepper, stirring until well mixed. Add the shrimp mixture to the Alfredo pan and stir until well incorporated. Drain the cooked alfredo and pour into the Alfredo sauce, stiring until well blended. If mixture is too thick, add some pasta water, a little at a time until you reach your desired consistancy. Pour into serving bowl(s) and top with fresh chopped parsley and more shaved Parmegiano Reggiano if desired. Enjoy!

SHRIMP MOSAIC

Steps:

• Cut the shrimp into 1/2-inch (1.25-centimeter) pieces and place them in a bowl. Season with the salt and cayenne, and gently mix with a rubber spatula. Sprinkle the Activa on the shrimp and stir to coat evenly.
• Place the shrimp in a 10 × 12-inch vacuum-seal bag. Vacuum the air out of the bag, then use a meat mallet to flatten the shrimp evenly and cover the interior of the bag with a uniform sheet of shrimp. When the shrimp are completely flat they will look like a mosaic of shrimp. Place the bag in the refrigerator overnight to allow the transglutaminase to bond the pieces of shrimp.
• The following day, place the bag in a water bath set at 131°F (55°C) and cook for 20 minutes. Transfer the bag to a large ice bath to rapidly chill the shrimp. When they are cold, cut open the bag and remove the sheet. Lay it on a cutting board and cut into 8 rectangles.