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My review
Blackened Shrimp Stroganoff
Linda Johnson
"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."
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Ingredients
1 h servings 440 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.
Nutrition Facts
Per Serving: 440 calories; 16.1 g fat; 41.4 g carbohydrates; 33.1 g protein; 195 mg cholesterol; 1208 mg sodium. Full nutrition
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Reviews
Read all reviews 215269 Ratings
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Most helpful positive review
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 fr...
Most helpful critical review
12/31/2011
I tried this again last night, several years after making it the first time, thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong, and this recipe is wrong. It...
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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 fr...
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 o...
4/13/2002
great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.
2/9/2005
My whole family loves this recipe, it's quick and delicious! We make it weekly! The only changes I make are to use 1/2 white wine and 1/2 chicken broth instead of all chicken broth, and to use c...
12/31/2011
I tried this again last night, several years after making it the first time, thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong, and this recipe is wrong. It...
3/18/2007
Yum!! Like some previous reviewers, I left out the peppers and capers because I didn't have them on hand. I also used 1lb pre-cooked shrimp, letting them sit in the cajun seasoning (more than ...
11/10/2002
It seems I've been looking for years for that perfect shrimp pasta I could make at home. I found it in this dish. Very good.
7/2/2003
This recipe was amazing!!! I used portabella mushrooms which really added to the flavor. I also used 1/2 wine and 1/2 chicken soup broth. I also left out the capers It was a real hit with my ...
10/19/2008
WE liked it very much, both wished there was more of it, I took other peoples advice and used 2/3 c of white wine, I also used onions and instead of the roasted red peppers I added some red pe...