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Shrimp Stroganoff



  • 1/4 cup minced onion
  • 5 tablespoons butter, divided
  • 1 1/2 pounds shelled, raw shrimp
  • 1/2 pound fresh mushrooms, quartered
  • 1 tablespoon flour
  • 1 1/2 cups sour cream (at room temperature)
  • 1 1/4 teaspoons salt
  • Pepper, to taste
  • Cooked yellow rice
  • Artichoke hearts, quartered


  1. In a large skillet sauté onion in 1/4 cup of the melted butter until softened. Add shrimp and sauté for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.
  2. In the same skillet sauté mushrooms in remaining butter over moderately high heat until browned.
  3. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes.
  4. Reduce heat to moderately low and stir in the shrimp mixture, sour cream, salt and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil.
  5. Serve immediately over saffron rice tossed with quartered artichoke hearts.

Serves 4.

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