Blackened Shrimp Stroganoff Food

BLACKENED SHRIMP STROGANOFF

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.
• 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.

BLACKENED SHRIMP STROGANOFF

Steps:

• Peel and devein shrimp.
• In small mixing bowl combine shrimp and oil.
• Add blackened seasoning,stirring to coat shrimp.
• Set aside.
• In a 10-inch skillet cook mushrooms and shallot in hot margarineor butter until tender.
• Remove from skillet.
• In same skillet cook and stir shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink.
• Remove from skillet.
• Add the 2/3 vermouth,wine,shrimp or chicken broth to skillet.
• Bring to boiling.
• Cook,uncovered,until reduced to 1/4 cup (2-3 minutes).
• Stir together the sour cream and cornstarch;stir in the 1 cup shrimp or chicken broth.
• Add to skillet.
• Cook and stir until thickened and bubbly.
• Cook 1 minute more.
• Stir in the shrimp,mushroom mixture,roasted peppers.
• Heat through.
• Season to taste with salt.
• Serve over fettuccine or rice.
• Makes 4 servings.

SHRIMP STROGANOFF

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.