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Shrimp + Scallops Stroganoff




Source of Recipe


from hungry monster
Shrimp + Scallops Stroganoff

2 pounds large shrimp, shelled and deveined
1 pound sea scallops, rinsed
1 pound sliced mushrooms
2 Tablespoons + 1 Tablespoon butter
2 Tablespoons dry sherry
2 Tablespoons flour
1/8 teaspoon ground black pepper
1 1/2 teaspoons chicken bouillon granulles
1 cup water
1 cup sour cream, (8 ounces)
2 teaspoons fresh parsley for garnish

Pat the seafood dry.
Melt the 2 tbsp. of butter in a non stick frying pan.
Cook the shrimp, stirring frequently, for about 5 minutes, until shrimp turn opaque.
Remove the shrimp from the frying pan and set aside.
In the same pan, cook the scallops, stirring frequently, until opaque.
Remove to the bowl with the shrimp.
In same pan, melt the 1 tbsp butter.
Saute the mushrooms and sherry together, stirring frequently until the mushroms are tender.
In a cup stir together the flour, pepper, bouillon and the water until blended.
Stir the flour mixture into the mushrooms. Cook, stirring constantly, until the sauce boils and thickens slightly.
Reduce the heat to low and stir in the sour cream until blended.
Return the shrimp and scallops to the pan and cook over a low heat, stirring constantly, until the shrimp and scallops are heated through.
Pour the mixture into a serving bowl.
Garnish with parsley if desired.
Serve over noodles or rice.
Per Serving without noodles or rice: 215 calories, 10g fat, 137mg cholesterol, 355mg sodium