This recipe is a definite winner. Especially if all the ingredients appeal to you. Ive gotten many bravos for this recipe. I hope your family and friends enjoy this recipe as much as mine do. Ive subbed frozen green peas for the roasted red bell peppers.
Blackened Shrimp Stroganoff Ingredients
1 pound fresh shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon Cajun seasoning
6 ounces fettuccini pasta
1 tablespoon butter
3 cups fresh mushrooms, sliced
1 tablespoon chopped shallots
? cup chicken broth
cup sour cream
1 tablespoon cornstarch
1 cup chicken broth
1 (7 ounce) jar roasted red bell peppers
1 tablespoon drained capers
How to Make Blackened Shrimp Stroganoff
Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 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 peppers, and capers. Heat through, and season to taste. Serve over pasta.
Blackened Shrimp Stroganoff Nutritions
Calories: 440.2 calories
Carbohydrate: 41.4 g
Cholesterol: 194.9 mg
Fat: 16.1 g
Fiber: 2.7 g
Protein: 33.1 g
SaturatedFat: 6.7 g
ServingSize:
Sodium: 1207.6 mg
Sugar: 4.5 g
TransFat:
UnsaturatedFat:
Blackened Shrimp Stroganoff Reviews
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.
This dish was absolutely awesomeI 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, its 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
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. Its not bad, its just that shrimp and stroganoff dont 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.
It seems Ive 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 didnt 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.
AMAZING Make sure you use the red peppers, they add so much I added scallops and doubled the cajun seasoning and olive oil. I also used a good quality fetuccini from costco, so good
WE liked it very much, both wished there was more of it, I took other peoples advice and used 2/3 c of white wine, I also used onions and instead of the roasted red peppers I added some red peppers with the mushrooms and onions.
Very good and easy to make. I had all these ingredients on hand in my pantry. Thanks.
Well, Im on the fence on this one. Hubby liked this more than I did, I think. It was good, but I didnt think it was great. I think 6 oz. of pasta for four people is a bit skimpy, unless, of course, youre watching those carbs. The sauce was thinner than I would have liked and the recipe didnt indicate whether or not to drain the red peppers. I did drain mine on paper towels. I cant imagine how thin the sauce would have been had I not drained them. I also thought this recipe was what I call "fussy" - into the pan, out of the pan, into the pan, out of the pan - a lot of juggling going on. All and all a good recipe, just didnt wow me.
Fantastic Except for adding a 1/4 cup of white wine while sauting the mushrooms and serving over medium bow-tie pasta, I followed the recipe exactly. I loved it and will be adding this to my favorites. Thanks, LINJO
This was really good I couldnt find roasted red peppers so just left them out but didnt miss them. The sauce is fantastic. My husband doesnt care for pasta so I substituted rice. Worked great.
This is like a dish I order at French Quarter Bistro. Now I can make it at home with fresh gulf shrimp. For the Cajun seasoning I used Zatarains Blackened Seasoning and it was to hot. The second time I made it I was able to find Cajun seasoning. Zatarains was better. Next time I will use a reduced portion of Zatarains and will also reduce the amount of roasted red bell peppers.
This recipe was quite intriguing to me over a year ago and I *FINALLY* made it I happened to have everything on hand except the mushrooms, so I stopped and picked some up for this quick dinner. Result: We really enjoyed this I wouldnt change a thing about this recipe The Cajun seasoning gave just the right kick, a perfect amount of saucy-ness...loved the flavor and color the red bell peppers added (if you must, tomato could be a good substitute). The capers are a must - it elevates the dish and, in a strange way, made it seem more special. :) I wouldnt hesitate to make this again
This was a big hit in our house. Not sure why some reviewers thought this was bland. Its anything but I used minced garlic instead of shallots and light sour cream in an attempt to bring down the fat content. I included the capers, but had to do without the roasted red peppers as I didnt have any. Still, this was very flavorful; presentation gets 5 stars as well. I used a combination of vegetarian chicken broth and white wine - next time, Ill be on the look out for reduced sodium broth and maybe reduce the amount of Cajun seasoning as the sodium content is a bit high for my diet/liking. Thanks a bunch for sharing this recipe
Made it exactly as the recipe calls for- it was delicious and super flavorful
I omitted the capers as we hate them, and I used regular onions instead of shallots as thats what I had on hand. Ive only eaten jarred roasted peppers a couple of times previously, and I have to say Im not as fan of the squishy texture - next time I will roast my own. I recommend adding the Cajun seasoning a little at a time until its as spicy as you like - 1T might be way too much for some people. Nice recipe though. Thanks
I cant wait to try this with cream instead of sour cream. I think it will be better.
This recipe was very easy, and very tasty Instead of Cajun seasoning I used Old Bay, 1.5 tsp, and it was perfect I also substituted one small onion for the shallots. What a great blend of flavors
This was absolutely amazing I thought it had the right amount of flavor and I even used non fat sour cream Will definitely be making it again
I have made this recipe twice now and think it is excellent. As the mushrooms are cooking I also add a bag of spinach for it to wilt.
This dish was just super I doubled the sauce, and added garlic. I didnt have the roasted red pepper, so I put in asparagus, which was delicious. Another reviewer suggested spinach...I think Ill try that next time, and there will be a next time, because we all just loved this one
The whole family loved this dish. We will have this again.
Really great, thanks
Used less cajun seasoning on shrimp as others suggested and added a little amount to the first broth, but still it was a bit bland. probably should have used the 1 T cajun seasoning for which the recipe calls.
A little bit too spicey for us but that is easily fixed next time. I just kept adding stuff to the mushroom mixture and added cooked shrimp at the end. Yummy
This recipe was a total hit. Did not have any capers on hand, but they werent missed. Family said they would like to have it again.
I wanted something different for dinner, but didnt have time to run to the store to get what I was missing, so I made do with what I had. I had frozen, cooked shrimp, which I thawed and still cooked for the 3 minutes as directed. I only had canned mushrooms, but I drained them, and I used minced garlic since I had no shallots as was recommended in another review. No bell peppers either, so I just omitted them. Oh, and I used elbow maceroni, as it was the pasta I had in the pantry Overall, and since I butchered it, LOL, it went over well and my husband took seconds Would love to try it as the recipe calls for it
Used 2 cups of mushrooms, onions and 2/3 cup of white wine instead of shallots and 2/3 cup of chicken broth. No peppers. Try original recipe.
This was the bland seriously needs some changes.
Yummy very good, I used peas instead of red pepper more color and very good.
This was a great recipe. I used low fat yogurt instead of sour cream. Next time I will try using a fresh red pepper (instead of roasted in a jar) and adding it when I cook the mushrooms.
I used wine only, no chicken broth and would probably used 1 and 1/4 cup total, rather than 1 and 1/2 cup. It was pretty strong. Also, I added about 2 tsp. of cajun seasoning to the entire dish after it was finished. Its a good dish - great for a cold night
This was excellent. did not use the extra oil with the shrimp marinade. also used light sour cream, no shallots, but used garlic. the sauce wasnt quite thickening up as i wanted so i used a tad bit more of cornstarch dissolved in chicken broth. thanks for the post linjo
This recipe was delicious. Not too hot or spicy, just right. I couldnt find the shallots, so I left them out. It was perfect with a nice glass of Sauvignon Blanc white wine.
Im only giving this recipe four stars because my boyfriend liked it, and thouhgt it showed promise. I would definitly use white wine, slice the peppers into smaller pieces, and probably leave the capers out, unless you like to eat them on their own. They seemed to stick out alot. Using fresh peppers sounds like a good idea. I have realized that seafood and cream dont mix well for me. You may want to consider this if youre going to try this recipe. All things said, wine may make it a fairly good shrimp stroganoff recipe.
I messed up on a few things but this still came out fabulous. Definite keeper
I was a little leary about mixing sour cream and chicken broth, but I figured I would give it a shot. Boy am I glad I did It was delicious The sauce was flavorful and calm. I am going to definetly do this recipe again, but I am going to try it with chicken breasts. Maybe even both chicken and shrimp. Thank you for a new pasta sauce
A very flavorful dish and easy to make. My family enjoyed it and I would make it again. Next time, though, I think I would leave out the capers.
Awesome Added 1/4c of Parmesean cheese at the end. Served with bbq steaks.
This is a great and fairly simple dish. I substituted one cup of white wine for the first 2/3 cup chicken broth, which added a nice and sophisticated touch and aroma. Will definitely make this again
Very Good. Didnt have fresh mushrooms, so drained 2 cans very well.
I was rather skeptical after reading some reviews but found it quite delicious. Im not one for thick sauces so this was great. I used some white wine along with the chicken broth and I didnt use capers since I didnt have any. My husband enjoyed it also and has requested I make it again.
I added artichokes to this dish only because we love them. This is a fabulous and easy dish to make. I did increase the sauce by half. I might go with low sodium broth next time because the cajun seasoning I used has so much salt already.
Edible, but it was very salty, and a little bland
Surprisingly easy to make and very good
This dish could not have been any better Well worth the time and money
I love this recipe for one simple reason...i didnt follow it exactly to the specs and it came out wonderful...didnt have cajun used old bay..ran out of sour cream added yogurt and kept cornstarching it to my desired consistency. I used big big tiger shrimp, and didnt let them pink all the way on their own as this would cause them to become like little chewy pieces of tires, I let them pink on the outside and then cook through at the end with everything else. Thanks for this recipe..its wonderful
Excellent recipe I have made it twice now - the first time I stuck to the recipe, and the 2nd time the main change I made was to add fresh garlic. I minced a couple of cloves into the shrimp & olive oil first step and I also added a couple cloves to the shallots & mushrooms as they cooked. In my opinion this gave it a more complex flavor that was just a little bit lacking the first time I made it. But I am a huge fresh garlic fan, although I tried not to go overboard with it so as not to overpower the other flavors. It was really excellent & very rich tasting despite using LITE sour cream. As delicious as similar recipes that use heavy cream - just not necessary. Thanks for a great recipe - will be making this one quite often
This was fantastic i would have followed the recipe perfectly, but was missing a few ingredients...used onion instead of shallots, and left out the red pepper. Along with the cajun seasoning, i also added some italian seasoning...and this was very tasty i gave this 5 stars, because i know it would have been good without my changes. The only thing i might add next time is some garlic bread to sop up all the sauce :) I will definitely make this again, and the great thing is, you could easily add different veggies, etc for your own tastes
Very rich and very good. I omitted the capers and added black pepper instead and also squeezed just a tiny bit of lemon juice on top. This was a wonderful lenten meal. Thanks.
This was incredible I cooked it for 12 guys at the fire department where I work and everyone loved it
YUM This is a real treat
Very good, single guy with questionable cooking skills whipped this up as described and enjoyed thoroughly.
Excellent recipe My husband compared it to eating out at a very fine italian restaurant here in our area. I would not change a thing.
I might have reviewed this already but I came across it again and have to say, this recipe is fantastic. My boyfriend feels unworthy when I make him this; hes crazy about it
I had high hopes for this one but I was disappointed. It lacked the richness I had hoped the sauce would have. However, I used light sour cream. Maybe if I had of used the "real deal" it would have been fantastic (if you are looking to cut calories, however, the light sour cream still had a great texture). I used a really good quality Cajun seasoning too. ..and cremini mushrooms instead of regular white. I would make this again, its just not as great as I had hoped. I bet by adding a little whipping cream to it, it would have been great. I think Ill try using white wine next time, like some of your recommended. Or maybe chicken stock instead of broth. The combination of ingredients is great though. This is why Ill try it again and tweek it a little.
I made this dish for the first time with company - of all ages. Everyone loved it I was somewhat worried about the spiciness of the Cajun Seasoning, since I have never used it before. It added just the right amount of zip without being too overpowering.
I loved this recipe and would definitely make it again. I didnt use capers and I used fresh red peppers. The sauce isnt too heavy and tastes great.
Good, but lots of dishes involved.
Made this tonight for my husband and I. Tweaked it as suggested by some reviewers such as added 1/2 chicken stock and 1/2 white wine. I also made my own blackened spice which is simple. Loved it Will definitely make it again. :)
This recipe was awesome I made it for my mothers birthday and it was a hit. I served it with a garden salad and french bread. We didnt have any leftovers
Tried this recipes for my family on Valentines Day, it was a hit I did make few changes. I used my own no sodium chicken broth. Added a tsp of cajun seasoning to the sauce, and about 1/3 cup of sweet peas, I did omitted roasted pepper to red bell peppers. This will absolutely be made again. Thank you.
Fantasitic I loved this guilt free pasta recipe My husand and I couldnt get enough. I did leave out the red peppers and the capers because I dont like them, and we used fat free chicken broth and sour cream to reduce fat content. The changes were mainly because this recipe that is suppose to serve 4, only fed us two. We DRENCHED our pasta in this wonderful creamy sauce that didnt have a bunch of heavy creams or fat
Love it
Instead of making the pasta and the shrimp sauce at the same time, I finished making the sauce and kept it on a simmer while i cooked my pasta. Doing this really infused the flavor of the roasted peppers through the sauce. Excellent recipe, gave a four just because it doesnt deserve a five. Quick and Easy and Delicious.
Super Yummy.
Was good, but not our favorite. I think it lacked a bit of flavor...
This was a wonderful variation of my simple stroganoff that I use for all types of meats. The cajun spices gave it that little extra that made it unique. (I did not use capers just because I would have had to go to the store.)It was a little salty so beware what type of cajun seasoning you use. All in all an excellent additional to my recipe box.
A great combination of flavors.
This recipe was absolutely delicious I will make it again and again. Just perfect.
Loved it as printed. The second time I used seafood stock (2/3rd cup) and white wine (1 cup). It made a big difference and wont use chicken broth in this dish again.
I made this dish and I wasnt impressed. It was all a little too bland for me. I wont be making this again.
Very tasty I found it to be lacking slightly even though I doubled the Cajun seasoning and added a little garlic to the shrimp. Forgot the capers so that could have been my fault Next time Ill add a little Dijon mustard just prior to serving. This would also be good with mixed seafood and/or chicken.
Looks pretty but its bland. Be sure to use the freshest shrimp possible.
I loved it, really rich taste. It took long time to shop and prepare. But it was 100% worth it. The sauce came too watery I will probably use less than a cup of chicken broth next time.
This was a delightful dish in every sense of the word. I will use fresh red pepper instead next time. The capers,in particular,allowed for just enough seasoning. I will be making this again
Delicious Excellent recipe. It does dirty a few dishes, but worth it. I used the individually frozen shrimp, which, when thawed and heated added liquid leaving my sauce a little runny. If you use the same type of shrimp, drain the liquid after cooking the shrimp. Sourdough bread is a must have with this dish to sop up every last bit of this delicious sauce
AMAZING Made recipe as is for a dinner party and everyone loved it Thanks so much for sharing.
It was delicious I took others advice and added wine (1 cup) in place of some of the broth and also added spinach with the shallots and mushrooms. We also added more shallots (can never have too much) and finished it off with lemon, pepper, and parmesan cheese. We also used bow tie pasta. Im not taking away from the awesomeness of the recipe, just wanted to try some suggestions. Lots of leftovers. Highly recommend it
I didnt follow this recipe to the letter, I thought there was too much work in the cooking. I sauted the vegies all at once, added the chicken broth, watered down some cornstarch, added it to thicken, then added the shrimp to simmer. I let the family decide whether or not they wanted sour cream. I tasted the combination of the vegies and thought it was very good without the sour cream. I had also used yolk-free egg noodles instead of fettuccini. It was outstanding. Even my 16 year old liked it, very unusual to like peppers in anything, but he did. I will surely be making this again. Thanks Linda
Absolutly fantastic. Kids were gone and fixed this for just me and my wife. Perfect with a nice white wine. Sent this recipe to my in-laws with the same response. Highly recommend this one.
I followed the receipe minus the capers. It just didnt have any flavor.
Absolutely delicious...I used half chicken broth and half vermouth plus added additional capers because I love them. Totally over-ate
I found this recipe awkward. Nothing quite held the dish together. Kinda tangy, kinda savory, kinda heavy and light at the same time. This dish was lost without a direction. (in my opinion)
We added frozen peas, sherry, aged Gouda, and parmigiana. Delicious
Made this for my stepfamily, they loved it Since theyre currently on weight watchers, a single serving (1 cup pasta, 1 cup sauce) came to about 6 points. Everyone went back for seconds. I also used whole wheat angel hair pasta, fat free sour cream and reduced sodium chicken broth. Adding veggies like spinach added good color and taste...this is a favorite.
This recipe was excellent. The flavour was great and the cajun spice is all you really needed. I didnt even have to add salt which was great for me. I would make it again.
YUM I did omit the capers... but the rest of it was amazing. Will make again.
My husband licked the plate and asked me to add this to our WEEKLY meals This was so yummy Love capers and shrimp and with the tiny adjustment with wine, AWESOME
This was, indeed, very delicious. I added a little salt.
We loved this dish. It was a little too spicy for the hubby so Ill tone it down next time for him. Thanks for a keeper
This was fantastic I took the advice of others and substituted 2/3 cups of chicken broth with white wine. The sauce was delicious. Everyone like it so much that kept coming back for more.
I love this recipe. I make it at least once a month. Great flavor
This was a hit with my family, including my picky 2-yr-old daughter. I used regular onions rather than shallots, and didnt have roasted red peppers. I also used Creole seasoning instead of cajun. I love that this is a lower-fat version of similar dishes - thanks
Followed other reviewers and used white wine in first part of recipe and used regular red peppers fried with the shallot and mushrooms rather than mushy bottled roasted red peppers.Very good
I added more capers (1/3 of a 3.5 oz. jar), substituted shrimp broth for the chicken broth, and used portabella mushrooms. It was very flavorful and the juice was great sopped up with our toasted garlic bread. Were going to change it up next time to make the sauce thicker...a bit more like alfredo. Well see
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