I’m a stroganoff lover. From beef tips, to meatballs to chicken, I thought I’d prepared the classic combination of meat, mushrooms and a sauce thickened with sour cream every way imaginable.
Then, I came home from the seafood market with some beautiful shrimp and scallops with no plan for how to prepare them. By the time dinner was served, I had a luscious and elegant Shrimp and Scallop Stroganoff.
Combine black pepper, clam juice and flour in a bowl and add to skillet. Bring to a boil, then reduce heat and simmer until thickened. Reduce heat to low and stir in sour cream. Return mushrooms, shrimp and scallops to the pan and add sherry. Cook until heated through. Sprinkle with parsley and serve over egg noodles or rice.
Makes 6 servings.
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