Shrimp and Scallops Stronanoff
By barbyjane6
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Ingredients
- 1 pound jumbo or large shrimp
- 1 pound sea scallops
- 1/2 pound mushrooms
- 3 tbsp butter
- 2 tbsp dry sherry
- 2 tbsp all-purpose flour
- 1/8 tsp pepper
- 1 envelope chicken-flavour bouillon
- 8 oz sour cream
- 2 tsp minced parsley
Details
Servings 6
Preparation
Step 1
Shell and devein shrimp; rinse with running cold water. Rinse scallops to remove sand from crevices. Pat shrimp and scallops dry with paper towels. Slice mushrooms
In 12 inch skillet over medium-high heat, in 2 tbsp hot butter, cook shrimp and scallops, stirring frequently until shrimp turn pink and scallops are tender, about 5 minutes. With slotted spoon, remove shrimp and scallops to bowl.
To drippings in skillet and 1 more tbsp hot butter, add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. In cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms.Cook mushroom iixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. Return shrimp and scallops to skillet and cook over low heat, stirring constantly, until shrimps and scallops are hot DO NOT BOIL. Pour mixture into serving bowl,garnish with minced parsley
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