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Shrimp Tschfundt


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  • Meuniere Sauce:
  • 3 lemons peeled & quartered
  • 7 tbsp. Worcestershire sauce
  • 3 tbsp. Hot sauce
  • 1/2 c. heavy whipping cream
  • 2 tbsp. Unsalted butter
  • 1/4 tsp salt & white pepper
  • Sauted Shrimp:
  • 3 c. Portobello mushrooms (diced)
  • 60 medium shrimp
  • s & p to taste
  • 3 c. chopped green onions
  • 6 tbsp. butter



Step 1

1. In sauté pan combine the lemons, hot sauce, Worcestershire & cream. Blend w/ wire whisk over med. heat stirring constantly for 3-4 minutes. As you stir, squeeze juice out of the lemons, slowly add butter, stirring constantly until each piece is melted. Remove from heat and add s & p. Strain through fine mesh strainer. Keep over low heat until ready to use.
2. Clean shrimp & season w/ s & p. melt the butter in medium sauté pan, then add shrimp, green onions & mushrooms. Cook over medium heat for 3-4 minutes stirring constantly until shrimp start to turn pink.
3. Add meurniere sauce to shrimp, cover and let cook another 2 minutes. Serve over sushi rice.

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