Blackened Shrimp Stroganoff

Blackened Shrimp Stroganoff

168 Reviews 11 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  LINJO

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
  2. 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.
  3. 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).
  4. 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.

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Reviews (168)

Rate This Recipe
Marie C.
59

Marie C.

This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work.

eve
41

eve

This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead of using the jarred pepper I roasted/charred a fresh one instead. One more thing, fresh spinach wilted in makes the dish sing.

AWR8441
30

AWR8441

great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 32.7 g
  • 65%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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