Blackened Shrimp Stroganoff
Heather Sills
ingredients
- 1 lb. fresh or frozen shrimp in shells
- 1 T. olive oil
- 2 T. blackened seasoning
- 8 oz. fresh mushrooms, sliced
- 1 shallot, chopped
- 1 T. butter
- 2/3 cup dry vermouth or white wine
- 1/2 cup sour cream
- 1 T. cornstarch
- 1/2 of a 12 oz. jar roasted red peppers, drained and cut into thin strips
- 1 T. drained capers
- Hot cooked fettuccine
directions
- 1
Peel and devein shrimp, reserving shells. For shrimp broth, place shells in saucepan with 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain broth; discard shells. (Or, use 1 cup chicken broth instead.) In small bowl, combine shrimp and oil. Add blackened seasoning, stirring to coat shrimp; set aside.
- 2
In a 10-inch skillet, cook mushrooms and shallot in hot butter till tender. Remove from skillet. In skillet cook and stir shrimp over medium-high heat about 2 minutes or till shrimp turn pink. Remove from skillet. Add vermouth to skillet. Boil, uncovered, till reduced to 1/4 cup (2 to 3 minutes). Stir together sour cream and cornstarch; stir in 1 cup shrimp broth or chicken broth. Add to skillet. Cook and stir till thickened and bubbly. Cook 1 minute more. Add shrimp, peppers, mushroom mixture and capers. Heat through. Season to taste with salt and pepper. Serve over pasta.
Source: Mom
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