Blackened Shrimp Stroganoff Recipe #79254
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.
by @ngdarlen
35 min | 20 min prep
SERVES 4
- 1 lb shrimp, in shells (fresh or frozen)
- 1 tablespoon olive oil or cooking oil
- 1-2 tablespoon blackening seasoning
- 3 cups sliced fresh mushrooms
- 1 tablespoon chopped shallot
- 1 tablespoon margarine or butter
- 2/3 cup vermouth or white wine or shrimp broth or chicken broth
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 cup shrimp broth or 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
- 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.
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5 stars