Recipe Details

Summary

Name: Shrimp Stroganoff

Category: Seafood

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

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.

In the same skillet sauté mushrooms in remaining butter over moderately high heat until browned.

Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 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. Serve immediately over saffron

rice tossed with quartered artichoke hearts.

Serves 4.