This is just a wonderful way to serve Garlic Mushrooms and Onions. Whether you’re preparing a side dish or something to compliment your fish or steak, this recipe is just the way to go. There is however another alternative I would like you to consider…
Here I combine the ideas behind a Mushroom and Swiss, French Onion Soup and Stuffed Mushrooms. Then I wrap them up into one glorious recipe that just can’t be denied. The Broth soaks into the toasted garlic bread and that Swiss cheese just melts around every ingredient. So every bite you take it simply amazing!
If you’re interested in the two recipes that inspired this one check them out in the links below. Both recipes truly are the best of the best and definitely worth a look.
2 lbs Mushrooms, whole
1 Onion, sliced
3 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Beef or Vegetable Broth, Aju is best
1 tbsp Butter
2 tbsp Olive or Vegetable Oil
Salt and Pepper to taste
Swiss Cheese, 1 for every slice of bread
So you’re probably use to having Deep Fried Coconut Shrimp. Well if that’s what your looking for, CLICK HERE for that recipe. This Coconut Shrimp recipe however, is sauteed, seasoned and tossed with Pinapple and Scallions. Is that peaking your curiosity yet? Not to sound too cliche, but this is one of those recipes where the secret is found in the sauce. Luckily it comes already prepared for us in a can. It’s called Coco Lopez.
Coco Lopez can be found in one of three places at your local grocer; with the Mixers or in the Asian or Hispanic section. It is advertised as “Cream of Coconut”, but, nay nay I say. Coconut cream made by all other brands isn’t anything like the Coco Lopez Brand. Other brands are more like Coconut Milk, creamy and frothy and you shouldn’t use any of them when preparing this Sauteed Coconut Shrimp recipe. It won’t turn out at all. The reason is because Coco Lopez is more of a syrup than anything. It is concentrated and sweet, not milky or creamy like the other brands. So it’s really interesting to me that it is referred to as Coconut Cream, or “Cream of Coconut as it reads on the Label. But don’t let that discourage you. The only point I’m making is that Coco Lopez is what you want to use when you’re making Sauteed Coconut Shrimp, not other brands or other versions of it because it is not the same thing, at all. Trust me. But just for the record, I also use Coco Lopez’s Cream of Coconut when I make Pina Colada’s, and if you’re interested in that recipe, it can be found HERE!
Sauteed Coconut Shrimp Ingredients:
1 lb Peeled Shrimp
2 Chopped Green Onions
1 cup Fresh Chunky Chops of Pineapple
2 tbsp butter
1/3 cup Coco Lopez Cream of Coconut
Olive Oil for cooking
Salt and Pepper to taste
In a large frying pan on Medium High heat, add 3 tbsp of olive oil and the peeled shrimp. Season with Salt and Pepper and Saute until the shrimp turns Orange and Pink. Add the Butter, Garlic, Scallions (green onions), and Pineapple to the pan and toss until the butter is completely melted. Then simmer for one minute, stirring occasionally. Remove from the heat and plate. Pour the Coco Lopez over the top and serve your Coconut Shrimp over rice.