Shrimp Stroganoff

1/2 cup Onion, minced
5 tbsp. Butter, divided
1 1/2 lbs. Raw shrimp, shelled
1/2 lb. Fresh mushrooms, quartered
1 tbsp. Flour
1 1/2 cups Sour cream (room temp)
1 1/2 tsp. Salt
Pepper to taste
Yellow rice
Artichoke hearts

In a large skillet, sauté onion in 1/4 cup melted butter. Add shrimp and sauté for 3 to 5 minutes or until shrimp are cooked. Transfer mixture to heated dish and keep warm. In same skillet, sauté mushrooms in remaining butter over medium-high heat until browned. Sprinkle mushrooms with flour and cook stirring for 2 minutes. Reduce heat to low and stir in shrimp mixture, sour cream, salt and pepper. Cook, stirring for 2 to 3 minutes until completely heated. Do not boil!

Serve over yellow rice and top with sautéed artichoke hearts.

Marilyn Wintle         


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