Succulent Zesty Shrimp Sauce for Fish

"I was inspired to create this new Asian sauce for fish by another recipe which I posted a long time ago. Some folks will say this is Zany because you are actually pouring shrimp over cooked fish. We ZeeZanyZestyCookz…say that the shrimp elevates a good fish dish to a 'terrific' Asian dish. This recipe is Zesty by the use of the dried red pepper which gives a little ‘kick’ to the sauce. I created this recipe…but other Zestys helped with suggestions. Therefore it truly does reflect our teamwork as well. Posted for the Asian Wild Card challenge in ZWT #6-2010."
 
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Ready In:
45mins
Ingredients:
11
Yields:
1 quart
Serves:
4-6
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ingredients

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directions

  • Melt half the butter in a medium hot skillet.
  • Saute’ mushrooms until tender.
  • Remove the mushrooms from the skillet into a bowl and set aside.
  • Lightly sauté the chopped green onion just until translucent.
  • Remove sautéed green onion from skillet and add to the mushrooms.
  • Place the other half of the butter in the skillet and melt it.
  • Stir in flour until well mixed and thickened, then gradually add the half and half.
  • Add the salt, pepper, finely chopped red pepper and cook over medium heat until thickened, stirring constantly.
  • Add the sautéed mushrooms, the sautéed green onion, and the ½ pound of shrimp.
  • Stirring very gently simmer only until the sauce is again hot.
  • Pour over your cooked fish.
  • Garnish with the diagonally sliced green onion.

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