Happy Birthday!! Who’s birthday is it you might ask? Hall Nesting’s!
I can’t believe I have now been blogging for 5 years. I was planning on celebrating with some kind of birthday cake like most do and some do a giveaway which I did…it’s still going on if you haven’t checked it out yet. And I definitely thought about sharing a new cheese dip since umm hello it is me. So I went with what I had planned for next week because these past 2 weeks have been a roller coaster.
John Grayson fell down last week and got a concussion. After 2 doctor visits, 2 ER visits and 1 CT scan later our sweet little boy is ok. But when you have a kid who really can’t communicate yet it’s very scary. And the icing on the cake is I’ve been sick for over a week so beyond taking care of the kids and trying to get better myself I didn’t really care about anything else.
But then I remembered how much I love birthdays. I started blogging as a journal for my newlywed life. I would occasionally post my weekly dinner menus. Then, a few sorority sisters asked me to post some of the recipes. A couple months later it became a food and family blog. So here we are 3 moves, 3 dogs, and 2 babies later.
So let’s celebrate with a nice glass of Pinot Grigiro and this Creamy Shrimp with Mushrooms and Peas. The best part is this is a one pot meal! Well you have a baking sheet for the biscuits and a plate to put the cooked shrimp on but I don’t think that counts right? And I also know most chefs think it’s an abomination of having seafood and cheese together. But I don’t care because it’s not their birthday. The sauce is seafood stock base and seasoned with some spices and finished off with a cheese sprinkle. I like to think of this dish being very similar to Chicken a la King.
This is a perfect weeknight dish that the whole family will love. I know mine sure does.
Creamy Shrimp with Mushrooms and Peas
- 1/4 cup unsalted butter
- 1 pound peeled and deveined shrimp uncooked
- 1 tablespoon olive oil
- 8 ounces sliced white mushrooms
- 3/4 cup frozen peas
- 8 ounces seafood stock
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic salt
- 1 cup heavy cream
- 2 tablespoon Penzey's Brady Street Cheese Sprinkle can substitute grated Parmesan
- Biscuits* cooked
- In a large skillet melt 1/4 cup butter. Turn heat to medium high and add shrimp. Saute until they begin to turn pink (about 3-4 minutes). Be careful not to overcook since they will go back into the sauce later.
- Remove shrimp with slotted spoon to a plate and set aside.
- Add olive oil and then add the mushrooms and peas to skillet. Saute 4-5 minutes.
- Add the seafood stock to deglaze the pan. Then add onion powder and garlic salt. Cook over medium heat until liquid is reduced by half, about 10 minutes.
- Add the cream and cheese and cook for about 5 minutes.
- Add shrimp and cook until they are heated through. Serve over biscuits.