Saturday, April 30, 2011

Cooking with Philly's New Cooking Creams

I've been meaning to try Philadelphia's New Cooking Creams. Today I finally decided to give it a whirl. I looked up some recipes, but nothing sounded like what I was looking for. I had shrimp, mushrooms and spinach in my mind. So I decided to make up my own recipe. We were very pleased with the results, and it couldn't have been easier. I served it over rice, but it would be good over pasta, like angel hair or spaghetti. Bryan said, "Who needs to go out to eat, when we eat this good at home?!" That is a compliment in the highest regard! Thanks Dear. So without further ado, here is the recipe for my creation.

Shrimp with Mushrooms and Spinach in a Creamy Herb and White Wine Sauce
(This is not a low-FODMAP recipe)

1/2 pound sliced fresh mushrooms
1 clove garlic, minced
1 Tbsp. butter
1 Tbsp. olive oil
salt and pepper
1/3 cup dry white wine
1 pound peeled and deveined shrimp
1 10 oz. container Kraft Philadelphia Italian Cheese & Herb Cooking Cream
1/2 cup chopped frozen spinach (or 1 cup fresh)

1. Melt butter and olive oil over medium heat in a large skillet. Add mushrooms and garlic and season lightly with salt and fresh ground black pepper. Cook until mushrooms are tender, about 7 - 8 minutes.

2. Pour in white wine and add shrimp. Cook until shrimp are opaque, about 4 minutes.

3. Add cooking cream and spinach. Bring to a simmer and cook 2 - 3 minutes. Serve over rice or pasta.


  1. Thanks for sharing! I recently saw these cooking creams at the commissary but was unsure how how to use them. I hope you have been well!

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