Shrimp Stroganoff Recipes

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BLACKENED SHRIMP STROGANOFF



Blackened Shrimp Stroganoff image

This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers.

Provided by Linda Johnson

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h

Yield 4

Number Of Ingredients 13

1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
6 ounces fettuccini pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
⅔ cup chicken broth
½ cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7 ounce) jar roasted red bell peppers
1 tablespoon drained capers

Steps:

  • Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
  • In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 41.4 g, Cholesterol 194.9 mg, Fat 16.1 g, Fiber 2.7 g, Protein 33.1 g, SaturatedFat 6.7 g, Sodium 1207.6 mg, Sugar 4.5 g

SHRIMP & SCALLOP STROGANOFF



Shrimp & Scallop Stroganoff image

Elegant comfort food, perfect for a dinner party! A delicious simple seafood sauce with tender shrimp & scallops. Serve with egg noodles or white rice.

Provided by VALARIE34

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
  • Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
  • In a medium bowl, mix together the flour, black pepper, and clam juice.
  • Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 8.3 g, Cholesterol 168.2 mg, Fat 13.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 7.8 g, Sodium 395.1 mg, Sugar 0.7 g

OVEN-BAKED SHRIMP STROGANOFF



Oven-Baked Shrimp Stroganoff image

This one is an old favorite I remember making a lot during my 20s. Good times. From Southern Living.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package medium egg noodles
1 (8 ounce) carton sour cream
1 (10 3/4 ounce) can cream of mushroom soup
1 teaspoon dried whole dill weed
1/4 cup sliced green onion
1/4 cup sliced ripe olives
1 cup shredded cheddar cheese, divided
1 (16 ounce) package frozen shrimp, thawed, peeled, deveined, and drained

Steps:

  • Prepare noodles by following the package directions; drain and set aside.
  • In a bowl, combine sour cream, soup, and dill weed; mix well.
  • Add in onion, olives, 1/2 cup cheese, and shrimp; stir to combine.
  • Add in noodles; stir to combine.
  • Transfer mixture to a greased shallow 2-quart casserole dish.
  • Cover and bake in a 350°F oven for 30 minutes.
  • Uncover; sprinkle with remaining cheese; bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 340, Fat 19.8, SaturatedFat 10.3, Cholesterol 195.7, Sodium 687, Carbohydrate 15.7, Fiber 0.8, Sugar 1.1, Protein 24.4

BLACKENED SHRIMP STROGANOFF



Blackened Shrimp Stroganoff image

From Better Homes and Gardens 75 years of all time favorites.I have made this many times and it is very good,very simple and not costly to make.Serve with salad and good crusty bread to mop up the sauce and ENJOY!!!!Chicken can be subbed for the shrimp.

Provided by ngdarlen

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb shrimp, in shells (fresh or frozen)
1 tablespoon olive oil or 1 tablespoon cooking oil
1 -2 tablespoon blackening seasoning
3 cups sliced fresh mushrooms
1 tablespoon chopped shallot
1 tablespoon margarine or 1 tablespoon butter
2/3 cup shrimp broth or 2/3 cup chicken broth
1/2 cup sour cream
1 tablespoon cornstarch
1 cup shrimp broth or 1 cup chicken broth
1 (7 ounce) jar roasted red peppers, drained and cut into thin strips
6 ounces packaged dried fettuccine, cooked and drained or 2 cups hot cooked rice

Steps:

  • Peel and devein shrimp.
  • In small mixing bowl combine shrimp and oil.
  • Add blackened seasoning,stirring to coat shrimp.
  • Set aside.
  • In a 10-inch skillet cook mushrooms and shallot in hot margarineor butter until tender.
  • Remove from skillet.
  • In same skillet cook and stir shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink.
  • Remove from skillet.
  • Add the 2/3 vermouth,wine,shrimp or chicken broth to skillet.
  • Bring to boiling.
  • Cook,uncovered,until reduced to 1/4 cup (2-3 minutes).
  • Stir together the sour cream and cornstarch;stir in the 1 cup shrimp or chicken broth.
  • Add to skillet.
  • Cook and stir until thickened and bubbly.
  • Cook 1 minute more.
  • Stir in the shrimp,mushroom mixture,roasted peppers.
  • Heat through.
  • Season to taste with salt.
  • Serve over fettuccine or rice.
  • Makes 4 servings.

SHRIMP AND SCALLOP STROGANOFF



Shrimp and Scallop Stroganoff image

Make and share this Shrimp and Scallop Stroganoff recipe from Food.com.

Provided by SuzieQue

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb large shrimp, raw
1 lb sea scallops
1/2 lb mushroom
3 tablespoons butter
2 tablespoons dry sherry
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 chicken bouillon cube
1 (8 ounce) carton sour cream

Steps:

  • Shell and devein shrimp (unless you were lucky enough to have bought them already shelled).
  • Rinse scallops and shrimp well.
  • Pat dry with paper towel.
  • Slice mushrooms.
  • Melt 2 Tbs of the butter in a large skillet.
  • Add shrimp and scallops.
  • Cook over medium heat about 5 minutes, until shrimp turn pink and scallops are tender.
  • Remove with a slotted spoon to bowl.
  • To the drippings in the skillet, add 1 more Tbs butter and melt.
  • Add mushrooms and sherry.
  • Cook at stir over medium heat until mushrooms are just tender.
  • In a cup, stir flour, pepper, crushed bouillon cube and 1 Cup water until blended.
  • Stir into mushrooms.
  • Cook mushroom mixture until sauce boils and slightly thickens.
  • Reduce heat to low and stir in sour cream until blended.
  • Return shrimp and scallops to skillet and cook over low heat until hot (Do not boil) This is good over rice or noodles.

Nutrition Facts : Calories 323.3, Fat 16.2, SaturatedFat 9.2, Cholesterol 173.1, Sodium 423.3, Carbohydrate 8.2, Fiber 0.5, Sugar 1, Protein 31

SHRIMP STROGANOFF



Shrimp Stroganoff image

I love to make Stroganoff ..I wanted to use shrimp ..and decided this was it.My family really likes it when i make it this way ... hope you enjoy it as much as we do.

Provided by Kellie Parker

Categories     Seafood

Number Of Ingredients 13

2 to 3 lb uncooked medium shrimp, shelled and deveined
1/2 c butter, divided
1 1/2 pkg fresh mushrooms, sliced
1/2 c chopped onion
1/2 tsp minced garlic
2 Tbsp flour
1 c chicken broth
1 1/2 Tbsp tomato paste
1 tsp worcestershire sauce
1 1/2 Tbsp dill
1 1/4 tsp salt
1 c sour cream
cooked noodles or rice if prefered

Steps:

  • 1. Saute the shrimp in 1/4 cp of butter for 5 minutes. Remove shrimp and set aside. To pan, add remaining butter, mushrooms, onion and garlic; cook for 5 minutes. Add the flour and mix well.
  • 2. Stir in the broth, tomato paste, Worcestershire sauce, dill and salt. let Simmer for 2 minutes.
  • 3. Stir in the sour cream, mix well, add the shrimp in at the last. Heat thru but do not boil you will overcook the shrimp. Serve with noodles or rice.

SHRIMP STROGANOFF



Shrimp Stroganoff image

Great shrimp dish

Provided by barbara lentz

Categories     Seafood

Time 25m

Number Of Ingredients 15

4 Tbsp butter
3 scallions chopped
3 clove garlic minced
8 oz mushrooms chopped
2 Tbsp flour
1/2 c milk
2 egg yolks beaten
1/4 c dry white wine
1 tsp dijon mustard
1 lb shrimp peeled and deveined
1/2 c sour cream
1 tsp paprika
salt and pepper to taste
1 Tbsp fresh dill chopped
hot buttered noodles for serving

Steps:

  • 1. Add butter to pan. Add the scallions, garlic and mushrooms. Cook 3 minutes. Add the wine and cook until most is evaporated. With a slotted spoon remove the mushroom mixture to a separate plate and set aside.
  • 2. Add the flour to the pan and stir. Add the milk in slowly and cook until thickened. Adding more milk if to thick. Take some of the milk mixture and stir it into the beaten egg yolks then add the yolks into the pan.
  • 3. Add the Dijon mustard and cook 1 minutes. Add the sour cream and mix well. Add the shrimp and cook until shrimp are pink. Add the mushroom mixture back in.
  • 4. Taste and adjust for salt and pepper. Then add the paprika. Serve over hot buttered noodles or mashed potatoes garnished with dill

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