Seafood Stroganoff

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.

SHRIMP STROGANOFF

Steps:

• Heat oven to 350ºF.
• Cook noodles in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in separate saucepan on low heat 8 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
• Drain pasta mixture; place in 13x9-inch baking dish. Top with shrimp. Pour VELVEETA sauce over pasta mixture; cover.
• Bake 25 min. or until heated through; stir.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

SNAPPY STROGANOFF

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.

SEAFOOD STROGANOFF

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.

SHRIMP STROGANOFF

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.

SENSATIONAL SEAFOOD STROGANOFF

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.

STROGANOFF

Steps:

• In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
• Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
• Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

OVEN-BAKED SHRIMP STROGANOFF

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.

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.