Leigh found this recipe in a Good Housekeeping magazine back in the 80’s and recently recycled it (2022). It’s just as good today as it was back in the day!
Shrimp & Scallops Stroganoff
A scrumptious seafood spectacular, the combination of shrimp, scallops and mushrooms with the creaminess of the sour cream make for special kind of stroganoff!
Servings 4 People
Equipment
- Skillet
Ingredients
- 1 lb. large shrimp shelled, deveined, rinsed & patted dry
- 1 lb. sea scallops rinsed & patted dry
- 1/2 lb. mushrooms sliced
- 3 tbsp butter
- 2 tbsp dry sherry
- 2 tbsp all-purpose flour
- 1/8 tsp black pepper ground
- 1 tbsp chicken broth
- 8 oz sour cream
- 2 tbsp fresh parsley minced
Instructions
- Shell and devein shrimp, rinse with cold water. Rinse scallops to remove sand from crevices. Pat shrimp and scallops dry with paper towels. Slice mushrooms.
- Ina 12-inch skillet over medium high heat, in 2 T hot butter, cook shrimp and scallops, stirring frequently until pink and tender about 5 min. With slotted spoon removed shrimp and scallops to bowl.
- To drippings in skillet add 1 more T hot butter, mushrooms and sherry. Cook, stirring frequently until mushrooms are tender.
- In cup, stir flour, pepper bouillon and 1 cup water until blended. Stir into mushrooms. Cook mushroom mixture stirring constantly until sauce boils and slightly thickens.
- Reduce heat to low and stir in sour cream. Return shrimp and scallops to skillet and cook over low heat, stirring constantly until shrimp and scallops are hot (don’t boil).
- Pour mixture into serving bowl and garnish with parsley.
- Can also be served over your favorite pasta.
