Friday, May 4, 2018

Shrimp Stroganoff (1978)

  • 1-1/2 lbs shelled, raw shrimp
  • 1/2 lb fresh mushrooms, quartered
  • 1/4 cup minced onion
  • 5 tbspns butter
  • 1 tbspn flour
  • 1-1/2 cups sour cream at room temperature
  • 1-1/4 tspns salt
  • Pepper to taste
  • Cooked white or saffron-yellow rice
  • Artichoke hearts, quartered
In a large skillet, saute onion in 1/4 cup melted butter until softened. Add shrimp and saute for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet, saute mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 

Reduce heat to moderately low, and stir in shrimp mixture, sour cream, salt, and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over white or saffron rice tossed with quartered artichoke hearts. Serves 4.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John B. Mason.) 

More "Lost" Shrimp Recipes
Shrimp Remoulade (1968)
Celery Victor with Crab Legs or Shrimp (1946)

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