Post by carnation037 on Feb 8, 2003 19:43:38 GMT -6
Shrimp + Scallops Stroganoff
2 lbs. large shrimp, shelled and deveined
1 lb. sea scallops, rinsed
1 lb. sliced mushrooms
2 tbsp. + 1 tbsp. butter
2 tbsp. dry sherry
2 tbsp. flour
1/8 tsp. pepper
1 1/2 tsp. chicken bouillon granulles
1 c. water
1 8oz. container sour cream
2 tsp. parsley for garnish
Pat the seafood dry.
Melt the 2 tbsp. of butter in a non stick frying pan.
Cook the shrimp, stirring frequently, for about 5 minutes, until shrimp turn opaque.
Remove the shrimp from the frying pan and set aside.
In the same pan, cook the scallops, stirring frequently, until opaque.
Remove to the bowl with the shrimp.
In same pan, melt the 1 tbsp butter.
Saute the mushrooms and sherry together, stirring frequently until the mushroms are tender.
In a cup stir together the flour, pepper, bouillon and the water until blended.
Stir the flour mixture into the mushrooms. Cook, stirring constantly, until the sauce boils and thickens slightly.
Reduce the heat to low and stir in the sour cream until blended.
Return the shrimp and scallops to the pan and cook over a low heat, stirring constantly, until the shrimp and scallops are heated through.
Pour the mixture into a serving bowl.
Garnish with parsley if desired.
Serve over noodles or rice.
2 lbs. large shrimp, shelled and deveined
1 lb. sea scallops, rinsed
1 lb. sliced mushrooms
2 tbsp. + 1 tbsp. butter
2 tbsp. dry sherry
2 tbsp. flour
1/8 tsp. pepper
1 1/2 tsp. chicken bouillon granulles
1 c. water
1 8oz. container sour cream
2 tsp. parsley for garnish
Pat the seafood dry.
Melt the 2 tbsp. of butter in a non stick frying pan.
Cook the shrimp, stirring frequently, for about 5 minutes, until shrimp turn opaque.
Remove the shrimp from the frying pan and set aside.
In the same pan, cook the scallops, stirring frequently, until opaque.
Remove to the bowl with the shrimp.
In same pan, melt the 1 tbsp butter.
Saute the mushrooms and sherry together, stirring frequently until the mushroms are tender.
In a cup stir together the flour, pepper, bouillon and the water until blended.
Stir the flour mixture into the mushrooms. Cook, stirring constantly, until the sauce boils and thickens slightly.
Reduce the heat to low and stir in the sour cream until blended.
Return the shrimp and scallops to the pan and cook over a low heat, stirring constantly, until the shrimp and scallops are heated through.
Pour the mixture into a serving bowl.
Garnish with parsley if desired.
Serve over noodles or rice.