Shrimp and Scallop Stroganoff
Maxine Gibson
Fish to Impress
ingredients
- 1 lb Jumbo or large Shrimp
- 1 lb Sea Scallops
- 1/2 tbs mushrooms
- 3 tbs butter
- 2 tbs dry sherry (vermouth)
- 2 tbs flour
- 1/2 tsp pepper
- 1 envelope chicken flavored bouillon
- 1 8oz container sour cream
- 2 tsp parsley (minced)
directions
- 1
Clean and shell shrimp and rinse in cold water and pat dry. Rinse scallops, drain well and pat dry. Slice mushrooms. In skillet over medium heat, cook fish in 2 tbs butter, stirring frequently; cook until shrimp are pink and scallops are tender. About 5 minutes. Remove and set aside.
- 2
Add 1 tbs butter, mushrooms and sherry; cook together, stirring frequently until mushrooms are tender.
- 3
In a cup stir flour, bouillon, pepper in 1 cup water until smooth.
- 4
Stir into mushrooms and cook stirring constantly until slightly thickened. Reduce heat stir in sour cream until blended. Add fish over low heat and simmer until fish has been heated through. Pour in serving bowl and sprinkle with parsley.
notes
Serve with rice or buttered noodles.
Source: Aunt Maxine
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