Shrimp Stroganoff Recipes

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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

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 STROGANOFF



Shrimp Stroganoff image

Try this scrumptious Shrimp Stroganoff recipe from My Food and Family. It's packed with noodles, broccoli and shrimp-not to mention flavor!

Provided by My Food and Family

Categories     Home

Time 45m

Yield 10 servings, 1 cup each

Number Of Ingredients 6

3 cups egg noodles, uncooked
4 cups small broccoli florets
1 lb. VELVEETA, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of shrimp soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 lb. uncooked medium shrimp, peeled, deveined

Steps:

  • Heat oven to 350ºF.
  • Cook noodles in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in separate saucepan on low heat 8 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
  • Drain pasta mixture; place in 13x9-inch baking dish. Top with shrimp. Pour VELVEETA sauce over pasta mixture; cover.
  • Bake 25 min. or until heated through; stir.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 1170 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 5 g, Protein 19 g

SHRIMP STROGANOFF



Shrimp Stroganoff image

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

Provided by Zetty66

Categories     < 60 Mins

Time 40m

Yield 1/2 cup, 4-6 serving(s)

Number Of Ingredients 13

2 lbs raw shrimp, shelled and deveined
8 tablespoons butter, melted
1 1/2 cups sliced mushrooms
3 tablespoons onions, chopped
1 garlic clove, minced
3 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1/2 cup white wine
1 teaspoon catsup
1/2 teaspoon Worcestershire sauce
1 cup sour cream
1/2 tablespoon dill weed

Steps:

  • Saute shrimp in half the butter for 5-7 minutes. Remove from heat and keep warm.
  • Saute mushrooms in remaining butter. Add onion and garlic, stirring until tender.
  • Add flour, consomme, milk, and wine. Whisk to combine and cook until thick.
  • Add catsup and worcestershire to this mixture.
  • Remove from heat and blend in sour cream and dill.
  • Add shrimp to mixture and season to taste with salt and pepper.
  • Serve over rice or linguine.

Nutrition Facts : Calories 649.5, Fat 40.5, SaturatedFat 23.6, Cholesterol 436.2, Sodium 664.9, Carbohydrate 13.6, Fiber 0.6, Sugar 1.6, Protein 51.4

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

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