Recipe by Linda Johnson
"This recipe is a definite winner. Especially if all the ingredients appeal to you. I've gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. I've subbed frozen green peas for the roasted red bell peppers."
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fresh shrimp, peeled and deveined
fresh mushrooms, sliced
1 (7 ounce) jar
roasted red bell peppers
This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work.
I tried this again last night, several years after making it the first time, thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong, and this recipe is wrong. It's not bad, it's just that shrimp and stroganoff don't mix well - even my 12-year-old daughter picked that up 1st bite. There are FAR better shrimp pasta combos out there. Sorry, but this is just not right.
This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead of using the jarred pepper I roasted/charred a fresh one instead. One more thing, fresh spinach wilted in makes the dish sing.
great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.
My whole family loves this recipe, it's quick and delicious! We make it weekly! The only changes I make are to use 1/2 white wine and 1/2 chicken broth instead of all chicken broth, and to use cayenne pepper, red pepper flakes, garlic and black pepper instead of the Cajun seasoning. I also use no-fat or low-fat sour cream and leave out the capers. Thanks Linda for submitting it!
It seems I've been looking for years for that perfect shrimp pasta I could make at home. I found it in this dish. Very good.
Yum!! Like some previous reviewers, I left out the peppers and capers because I didn't have them on hand. I also used 1lb pre-cooked shrimp, letting them sit in the cajun seasoning (more than 1T) 1+ days before making the dish.
This recipe was amazing!!! I used portabella mushrooms which really added to the flavor. I also used 1/2 wine and 1/2 chicken soup broth. I also left out the capers It was a real hit with my guests and I have made it a few times now.
* Percent Daily Values are based on a 2,000 calorie diet.
Blackened Shrimp Stroganoff
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 434
** Calories from Fat: 143
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