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Shrimp & Scallop Stroganoff

Shrimp & Scallop Stroganoff

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VALARIE34

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

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. In a medium bowl, mix together the flour, black pepper, and clam juice.
  4. 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.
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Reviews

Karen R
19
3/23/2006

I disagree with the previous reviewer, I LOVED this recipe. LOVED, LOVED, LOVED. The only reason it got four stars is because scallops AND shrimp made this an expensive dish to make (at least for my pocketbook). I had no trouble with the water content or thickening and I really have trouble believing 2 tbs of sherry would thin this dish out as suggested previously. This is a great dish and I definitely will fix again.

WILLOWSCHNELL
8
7/19/2005

I found the water content of this recipe too high, unless you pat dry the mushrooms and the shellfish, the water in them will throw the thickness for a loop. I would add another tbsp of flour or be sure to cook the clam mixture for longer to thicken it quite well. The sherry at the end also thins it out quite a bit. The first bite was very disappointing, but it grew on me as I ate it. I probably would not make it again.

debra59
4
11/23/2010

I had some scallops and shrimp and was looking for a good way to cook them. I am watching my weight so I substituted fat free sour cream for the real sour cream. I also sauteed onion and shallots with the mushrooms. I added paprika to give it a kick. We put it over whole wheat pasta and some mushy peas on the side. It was delish. My husband is back in the kitchen polishing it off right now. This is a keeper!