SNAPPY STROGANOFF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain and toss with 2 tablespoons of the butter and 1 tablespoon of the parsley. Keep warm.
- Meanwhile, melt the remaining 2 tablespoons butter over medium-high heat in an extra-large skillet. Add the beef, season with the paprika and some salt and pepper and cook until browned on all sides but still pink in the middle, 2 to 3 minutes. Remove from the skillet and set aside.
- Add the mushrooms, onions and thyme to the skillet and season with salt and pepper. Cook until beginning to soften, 2 to 3 minutes. Add the hot stock and wine and cook for a minute until it reduces. Lower the heat and stir in the heavy cream and mustard. Add the beef back in, along with any juices on the plate. Cook for 1 minute so the beef is heated through. Turn off the heat and stir in the sour cream. Taste and adjust the seasoning.
- Serve over the buttered noodles and garnish with the remaining parsley.
SENSATIONAL SEAFOOD STROGANOFF
Seafood is the surprise ingredient in this extra-special stroganoff. Serve it with cut-up fresh fruit and warm, soft breadsticks.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat Sauce Mix from stroganoff mix, hot water and 1 cup milk to boiling in 10-inch skillet, stirring occasionally. Stir in Pasta; reduce heat. Cover and simmer 7 minutes, stirring occasionally.
- Stir in crabmeat and shrimp. Cook uncovered, stirring occasionally, until crabmeat and shrimp are hot.
- Stir Sour Cream Mix and 2 tablespoons milk until smooth; stir into pasta mixture. Sprinkle with onions.
Nutrition Facts : Calories 235, Carbohydrate 30 g, Cholesterol 85 mg, Fiber 0 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg
SHRIMP STROGANOFF
Make and share this Shrimp Stroganoff recipe from Food.com.
Provided by Zetty66
Categories < 60 Mins
Time 40m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute shrimp in half the butter for 5-7 minutes. Remove from heat and keep warm.
- Saute mushrooms in remaining butter. Add onion and garlic, stirring until tender.
- Add flour, consomme, milk, and wine. Whisk to combine and cook until thick.
- Add catsup and worcestershire to this mixture.
- Remove from heat and blend in sour cream and dill.
- Add shrimp to mixture and season to taste with salt and pepper.
- Serve over rice or linguine.
Nutrition Facts : Calories 649.5, Fat 40.5, SaturatedFat 23.6, Cholesterol 436.2, Sodium 664.9, Carbohydrate 13.6, Fiber 0.6, Sugar 1.6, Protein 51.4
SEAFOOD STROGANOFF
I can't take credit for this recipe but it is so good I wanted to share it. I got it from the Almond Breeze website, they do have some great recipes and some good coupons! My husband loves this one. Nutritional Analysis Servings: 8 Calories: 315 Calories from fat: 145 Total fat: 16 g Saturated fat: 2 g Cholesterol: 165...
Provided by Stephanie Morris
Categories Fish
Time 40m
Number Of Ingredients 15
Steps:
- 1. Heat 4 - 6 Tbsp. of olive oil in stockpot
- 2. Stir in mushrooms, onion, shrimp, clams and scallops.
- 3. Cook until seafood is tender. Remove from heat.
- 4. Stir in crab.
- 5. Transfer seafood to bowl, leaving seafood juices in stockpot.
- 6. Add remaining oil to pot. Whisk in flour and half of the Vanilla Almond Breeze
- 7. Cook over low heat, whisking continuously, 4 - 5 minutes
- 8. Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5 - 6 minutes. Add seafood to sauce mixture. Adjust spices.
- 9. Gently simmer an additional 5 - 6 minutes, stirring often. Add wine if desired.
- 10. Serve in puff pastry shells, over pasta or over rice. Surimi can be substituted for crab. Use any good quality white, firm fish instead of any of the above seafood. NOTE, I served it over linguini pasta and angel hair pasta and it was good over both. I have not served it over rice or in a puff pastry but I think the puff pastry would make a nice presentation. I also used pre-cooked dungeness crab because I could not find raw crab meat in our area. I just bought a dungeness crab and had them crack and clean it for me then I picked the meat out and froze what I didn't use in this recipe.
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 STROGANOFF
I love to make Stroganoff ..I wanted to use shrimp ..and decided this was it.My family really likes it when i make it this way ... hope you enjoy it as much as we do.
Provided by Kellie Parker
Categories Seafood
Number Of Ingredients 13
Steps:
- 1. Saute the shrimp in 1/4 cp of butter for 5 minutes. Remove shrimp and set aside. To pan, add remaining butter, mushrooms, onion and garlic; cook for 5 minutes. Add the flour and mix well.
- 2. Stir in the broth, tomato paste, Worcestershire sauce, dill and salt. let Simmer for 2 minutes.
- 3. Stir in the sour cream, mix well, add the shrimp in at the last. Heat thru but do not boil you will overcook the shrimp. Serve with noodles or rice.
OVEN-BAKED SHRIMP STROGANOFF
This one is an old favorite I remember making a lot during my 20s. Good times. From Southern Living.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare noodles by following the package directions; drain and set aside.
- In a bowl, combine sour cream, soup, and dill weed; mix well.
- Add in onion, olives, 1/2 cup cheese, and shrimp; stir to combine.
- Add in noodles; stir to combine.
- Transfer mixture to a greased shallow 2-quart casserole dish.
- Cover and bake in a 350°F oven for 30 minutes.
- Uncover; sprinkle with remaining cheese; bake 5 more minutes or until cheese melts.
Nutrition Facts : Calories 340, Fat 19.8, SaturatedFat 10.3, Cholesterol 195.7, Sodium 687, Carbohydrate 15.7, Fiber 0.8, Sugar 1.1, Protein 24.4
SHRIMP & SCALLOP STROGANOFF
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 286.6 calories, Carbohydrate 8.3 g, Cholesterol 168.2 mg, Fat 13.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 7.8 g, Sodium 395.1 mg, Sugar 0.7 g
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