Blackened Shrimp Stroganoff Recipe

Ingredients
<br>- 1 pound fresh shrimp, peeled and deveined
<br>- 1 tablespoon olive oil
<br>- 1 tablespoon Cajun seasoning
<br>- 6 ounces fettuccini pasta
<br>- 1 tablespoon butter
<br>- 3 cups fresh mushrooms, sliced
<br>- 1 tablespoon chopped shallots
<br>- 2/3 cup chicken broth
<br>- 1/2 cup sour cream
<br>- 1 tablespoon cornstarch
<br>- 1 cup chicken broth
<br>- 1 (7 ounce) jar roasted red bell peppers
<br>- 1 tablespoon drained capers
<br><p></p>Directions
<br>step 1: Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
<br>step 2: 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.
<br>step 3: 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).
<br>step 4: 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.
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Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 6 ounces fettuccini pasta
- 1 tablespoon butter
- 3 cups fresh mushrooms, sliced
- 1 tablespoon chopped shallots
- 2/3 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 (7 ounce) jar roasted red bell peppers
- 1 tablespoon drained capers

Directions
step 1: Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
step 2: 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.
step 3: 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).
step 4: 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.

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