Shelly's Recipe

BLACKENED SHRIMP SHROGANOFF

Category: Fish and Seafood

1 lb fresh shrimp, peeled and deveined
1 tbsp olive oil and Cajun seasoning
6 oz fettuccini pasta
1 tbsp butter
3 cups fresh mushrooms, sliced
1 tbsp chopped shallots
2/3 cup chicken broth or white wine
1/2 cup sour cream
1 tbsp cornstarch
1 cup chicken broth or white wine
1 (7 oz) jar roasted red bell peppers
1 tbsp drained capers

Combine peeled shrimp, oil and seasoning in a bowl; set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes or until al dente; drain.

Meanwhile, melt butter in a large skillet. Add shrimp and cook until they turn pink, 2-3 minutes. Remove form pan. Add 2/3 cup broth to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup, about 2/-3 minutes.

In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red pepper and capers. Heat through and season to taste. Serve over pasta.

NOTE: Can substitute chicken broth with shrimp broth which is made with 2 cups water and shrimp shells and simmer 15 minutes. Strain.

This is WONDERFUL!