Best Sensational Seafood Stroganoff Recipes

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.

SENSATIONAL SPICED SALMON

Steps:

• Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

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.

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.

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.

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.

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. Add butter to pan. Add the scallions, garlic and mushrooms. Cook 3 minutes. Add the wine and cook until most is evaporated. With a slotted spoon remove the mushroom mixture to a separate plate and set aside.
• 2. Add the flour to the pan and stir. Add the milk in slowly and cook until thickened. Adding more milk if to thick. Take some of the milk mixture and stir it into the beaten egg yolks then add the yolks into the pan.
• 3. Add the Dijon mustard and cook 1 minutes. Add the sour cream and mix well. Add the shrimp and cook until shrimp are pink. Add the mushroom mixture back in.
• 4. Taste and adjust for salt and pepper. Then add the paprika. Serve over hot buttered noodles or mashed potatoes garnished with dill

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.