Search thousands of recipes reviewed by home cooks like you.

Blackened Shrimp Stroganoff

Blackened Shrimp Stroganoff

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
LINJO

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Marie C.
59

Marie C.

7/31/2005

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
42

eve

9/9/2006

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
31

AWR8441

8/14/2003

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

Similar recipes