Shrimp & Scallop Stroganoff Recipe - Allrecipes.com
Shrimp & Scallop Stroganoff Recipe
  • READY IN 40 mins

Shrimp & Scallop Stroganoff

Recipe by  

"Elegant comfort food, perfect for a dinner party! A delicious simple seafood sauce with tender shrimp & scallops. Serve with egg noodles or white rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
  3. In a medium bowl, mix together the flour, black pepper, and clam juice.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2006

I disagree with the previous reviewer, I LOVED this recipe. LOVED, LOVED, LOVED. The only reason it got four stars is because scallops AND shrimp made this an expensive dish to make (at least for my pocketbook). I had no trouble with the water content or thickening and I really have trouble believing 2 tbs of sherry would thin this dish out as suggested previously. This is a great dish and I definitely will fix again.

 
Most Helpful Critical Review
Jul 19, 2005

I found the water content of this recipe too high, unless you pat dry the mushrooms and the shellfish, the water in them will throw the thickness for a loop. I would add another tbsp of flour or be sure to cook the clam mixture for longer to thicken it quite well. The sherry at the end also thins it out quite a bit. The first bite was very disappointing, but it grew on me as I ate it. I probably would not make it again.

 
Nov 23, 2010

I had some scallops and shrimp and was looking for a good way to cook them. I am watching my weight so I substituted fat free sour cream for the real sour cream. I also sauteed onion and shallots with the mushrooms. I added paprika to give it a kick. We put it over whole wheat pasta and some mushy peas on the side. It was delish. My husband is back in the kitchen polishing it off right now. This is a keeper!

 
Feb 16, 2010

Very, very tasty. I added garlic and onions to the mushrooms when I satueed them. I made sure to drain the seafood well. I also added one TBS of flour so the sauce was thicker. Fattening, but excellent.

 
Sep 17, 2006

I took the suggestions of other reviews and really thought that I would like this alot. I, however, did not like it. Was it edible and my family said that they had worse, but we all agree that I need to find a better recipe for scallops.

 
Jul 06, 2013

I did add a small onion and a clove of garlic because it seemed like that was what that the reviewers that liked it the most did. It came out pretty good, but not great. I feel like it was missing some ingredient that could push it over the top to great, but I couldn't figure out what it was. If scallops and shrimp weren't so expensive, I'd make it again and play with the recipe, but being as they are so pricey, I'm going to stick with recipes that I know will turn out fantastic.

 
Jul 17, 2006

This was pretty good. May try it again.

 
Nov 30, 2009

very bland flavor, my husband and teen sons did not care for this. will not make again.

 

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Nutrition

  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 168 mg
  • 56%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 395 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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