Shelly's Recipe

SEAFOOD STROGANOFF OVER OLD BAY BUTTERED NOODLES

Category: Fish and Seafood

1 lb fresh shrimp, peeled and deveined
1 lb bay scallops, rinsed and drained
1 tbsp olive oil
1 tsp Creole Seasoning
1/2 tsp ground black pepper
1 tbsp butter
3 cups fresh mushrooms, sliced
2/3 cup sour cream
1 tbsp cornstarch
1 can Rotel tomatoes or 1 can diced tomatoes with green pepper
1 (8 oz) bottle clam juice or shrimp broth
1 tbsp pimientos
1/3 cup frozen peas

Old Bay Buttered Noodles
8 oz medium egg noodles
3 tbsp butter
1 tsp Old Bay Seasoning
1 tsp paprika

Combine peeled shrimp, scallops, oil, Creole Seasoning, and tsp ground black pepper in a medium bowl. Set aside.

Meanwhile, melt butter over medium heat in a large frying pan. Cook mushrooms until tender. Add the can of diced tomatoes, pimientos and peas to the pan, and bring to a boil.

In a separate pan cook shrimp and scallops; cook and stir for 3-4 minutes until shrimp turn pink.

In a small bowl, stir together sour cream and cornstarch; mix in 1 cup clam juice. Stir into the frying pan with shrimp and scallops. Cook and stir until thick and bubbly. Cook 1 minute more. Add tomato-mushroom mixture, stir and heat through. Serve over Old Bay Buttered Noodles.

Old Bay Buttered Noodles: Bring a large pot of lightly salted water to a boil. Add egg noodles and cook according to package directions (about 12-14 minutes) or until done; Drain well; return noodles to hot pot. Add butter, Old Bay seasoning, and paprika; toss to combine.