Shrimp and Mushroom Cowder Recipe

Name: Shrimp and Mushroom Cowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb shrimp, tiny and cooked; 12 lb mushroom, fresh and sliced; 1 onion, medium and chopped; 2 tablespoons butter; ¼ cup all-purpose flour; 2 cups fish stock; ½ cup wine, dry white; ¼ teaspoon salt; 12 thyme leaves, dried; ½ teaspoon dill, wed; ¼ teaspoon mace; ½ cup whipping cream

Servings: persons

12 lb shrimp, tiny and cooked
12 lb mushroom, fresh and sliced
1 onion, medium and chopped
2 tablespoons butter
¼ cup all-purpose flour
2 cups fish stock
½ cup wine, dry white
¼ teaspoon salt
12 thyme leaves, dried
½ teaspoon dill, wed
¼ teaspoon mace
½ cup whipping cream

1
Purchase cleaned, shelled shrimp.
2
Drain well.
3
Saute mushrooms and onion in butter for 2 minute or until onion is tender.
4
Stir in flour.
5
Cook 1 minute more over medium heat.
6
Stir in the broth juice.
7
Add the wine, bring to a boil.
8
Add salt, thyme, dill weed and mace.
9
Mix well.
10
Add shrimp.
11
Cook until heated through.
12
Stir in cream just before serving.
13
Heat, but do not boil.
14
Garnish soup if desired with a few thin slices of uncooked mushroom and a small sprig of fresh parsley.
15
Good served with hot french bread or rolls.

2147

kcal

Calories

Fat

123

Carbs

388

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb shrimp, tiny and cooked, 12 lb mushroom, fresh and sliced, 1 onion, medium and chopped, 2 tablespoons butter, and more.

Yes, Shrimp and Mushroom Cowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Mushroom Cowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions