BLACKENED SHRIMP STROGANOFF
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
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 AND SCALLOP STIR-FRY
Steps:
- Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
- Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g
SHRIMP AND SCALLOP STROGANOFF
Make and share this Shrimp and Scallop Stroganoff recipe from Food.com.
Provided by SuzieQue
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein shrimp (unless you were lucky enough to have bought them already shelled).
- Rinse scallops and shrimp well.
- Pat dry with paper towel.
- Slice mushrooms.
- Melt 2 Tbs of the butter in a large skillet.
- Add shrimp and scallops.
- Cook over medium heat about 5 minutes, until shrimp turn pink and scallops are tender.
- Remove with a slotted spoon to bowl.
- To the drippings in the skillet, add 1 more Tbs butter and melt.
- Add mushrooms and sherry.
- Cook at stir over medium heat until mushrooms are just tender.
- In a cup, stir flour, pepper, crushed bouillon cube and 1 Cup water until blended.
- Stir into mushrooms.
- Cook mushroom mixture until sauce boils and slightly thickens.
- Reduce heat to low and stir in sour cream until blended.
- Return shrimp and scallops to skillet and cook over low heat until hot (Do not boil) This is good over rice or noodles.
Nutrition Facts : Calories 323.3, Fat 16.2, SaturatedFat 9.2, Cholesterol 173.1, Sodium 423.3, Carbohydrate 8.2, Fiber 0.5, Sugar 1, Protein 31
SHRIMP AND SCALLOP STROGANOFF
Make and share this Shrimp and Scallop Stroganoff recipe from Food.com.
Provided by chris_tam
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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 472.3, Fat 20.3, SaturatedFat 11.6, Cholesterol 298.9, Sodium 719, Carbohydrate 17.4, Fiber 1, Sugar 3.3, Protein 47.3
SHRIMP AND SCALLOP STIR-FRY
I found this recipe from a brochure that came with my new Anchor Corningware.... The brochure was called "Cooking with Bob and Joyce" I had to try this and it was amazing....So easy and wonderful on a summer day not having to heat house with stove or oven since it's cooked in the microwave.... Serve over cooked white rice....
Provided by gertc96
Categories Lactose Free
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In 2 quart casserole, combine Japanese-style vegetables and pea pods.
- Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
- Let stand, covered for 5 minutes.
- Drain and set aside.
- In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
- Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
- Pour over vegetables.
- Stir in shrimp and scallops.
- Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
- Let stand, covered for 10 minute.
Nutrition Facts : Calories 193.2, Fat 4, SaturatedFat 0.6, Cholesterol 127.7, Sodium 679.3, Carbohydrate 7.9, Fiber 1, Sugar 1.9, Protein 23.5
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