Post by Granny Smith on Mar 9, 2008 22:58:14 GMT -5
Shrimp Stroganoff
contributed by gayla
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1 lb. lg. shrimp
3 tbsp. butter or margarine
1/2 lb. mushrooms
2 tbsp. dry sherry
2 tubes. all-purpose flour
1/8 tsp. pepper
1 env. chicken-flavor bouillon
1 (8 oz.) container sour cream
2 tsp. minced parsley for garnish
ABOUT 45 MINUTES BEFORE SERVING:
Shell and devein shrimp; rinse with running cold water and pat dry with paper towels. In 10-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook shrimp, stirring frequently, until shrimp turn pink and are tender, about 5 minutes. With slotted spoon, remove shrimp to bowl.
To drippings in skillet, add 1 more tablespoon hot butter or margarine. Add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms. Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. Return shrimp to skillet and cook over low heat, stirring, until shrimp are hot; do not boil.
contributed by gayla
--------------------------------------------------------------------------------
1 lb. lg. shrimp
3 tbsp. butter or margarine
1/2 lb. mushrooms
2 tbsp. dry sherry
2 tubes. all-purpose flour
1/8 tsp. pepper
1 env. chicken-flavor bouillon
1 (8 oz.) container sour cream
2 tsp. minced parsley for garnish
ABOUT 45 MINUTES BEFORE SERVING:
Shell and devein shrimp; rinse with running cold water and pat dry with paper towels. In 10-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook shrimp, stirring frequently, until shrimp turn pink and are tender, about 5 minutes. With slotted spoon, remove shrimp to bowl.
To drippings in skillet, add 1 more tablespoon hot butter or margarine. Add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms. Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. Return shrimp to skillet and cook over low heat, stirring, until shrimp are hot; do not boil.