Shrimp & Scallop Stroganoff recipe
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Ingredients
- 2 tablespoons butter, divided 1 (8 ounce) package fresh mushrooms, sliced 1 pound shrimp, peeled and deveined 1 pound sea scallops, rinsed and drained 2 tablespoons all-purpose flour ½ teaspoon ground black pepper 1 (8 ounce) bottle clam juice 1 cup sour cream 2 tablespoons dry sherry 1 tablespoon chopped fresh parsley
Nutrition Info
- 286.6 caloriescarbohydrate: 8.3 gcholesterol: 168.2 mgfat: 13.9 gfiber: 0.5 gprotein: 30.9 gsaturatedFat: 7.8 gservingSize: -sodium: 395.1 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Shrimp & Scallop Stroganoff
Directions
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Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops, cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
In a medium bowl, mix together the flour, black pepper, and clam juice.
Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet, mix in sherry, and cook to heat through. Sprinkle with parsley.