This fabulous shrimp dish is so simple to make, and will sure be a hit with your family and friends. It can be served as an appetizer, or as the main course; accompanied by white rice and a green vegetable. Serves 6 appetizers or 4 main course

1-1/2 lb Raw medium size shrimp 750 g
1/4 cup Butter 50 mL
1/2 cup Olive oil 125 mL
8 Shallots finely chopped 8
4 Garlic cloves, finely chopped 4
1-1/2 cups Stewed tomatoes 375 mL
1/2 cup Fresh mushrooms 125 mL
1/4 cup Fresh lemon juice 50 mL
1/4 cup Fresh parsley; chopped 50 mL
Salt and pepper to taste

  • Shell and devein shrimp. Refrigerate until ready to use.

  • In hot butter and oil in large skillet, sauté shallots and garlic, stirring 3 minutes. Add tomatoes and mushrooms; cook stirring for 5 more minutes.

  • Add lemon juice, 2 tbsp [25 mL] parsley. Salt and pepper to taste. Add shrimp, toss to mix well.

  • Divide shrimp mixture into six individual Au Gratin baking dishes, or one 9-inch x 12-inch [22 x 30 cm] baking dish. Broil, 6 to 8 inches from heat, 10 minutes, or just until shrimp are tender. Sprinkle with remaining parsley.


  •  Depending on the size of the shrimp you may need to stir them if only the top turns pink and continue broiling for a few more minutes.

  •  I have also used large unfrozen cooked shrimp and broiled until hot and bubbling.  Approximately 6 minutes.

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