Best 2 Shrimp Scallop Stroganoff Recipes

Tantalize your taste buds with an exquisite culinary journey as we unveil the secrets behind two extraordinary seafood masterpieces: Shrimp Scampi and Scallop Stroganoff. These delectable dishes, hailing from different culinary traditions, come together in this article to offer a symphony of flavors that will leave you craving for more.

*Shrimp Scampi:* Embark on a delightful escapade to the sun-kissed shores of Italy with this classic shrimp scampi recipe. Succulent shrimp are sautéed in a luscious combination of garlic, butter, white wine, and lemon juice, creating a vibrant and aromatic sauce that dances on your palate. Served over a bed of perfectly cooked pasta, this dish is a testament to the simplicity and elegance of Italian cuisine.

*Scallop Stroganoff:* Experience the opulence of Russian aristocracy with this luxurious scallop stroganoff. Tender scallops are seared to perfection and enveloped in a rich and creamy sauce made with mushrooms, onions, and a touch of brandy. Served over a bed of fluffy mashed potatoes or egg noodles, this dish is a symphony of flavors and textures that will transport you to the grandeur of the imperial courts.

From the Mediterranean charm of shrimp scampi to the decadent indulgence of scallop stroganoff, these recipes offer a culinary adventure that caters to every palate. So, prepare to indulge in the extraordinary and embark on a journey of culinary exploration as we delve into the details of these two exceptional dishes.

Let's cook with our recipes!

SHRIMP & SCALLOP STROGANOFF

Shrimp & Scallop Stroganoff image

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

Provided by VALARIE34

Categories Seafood Shellfish Scallops

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Steps:

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.
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.
In a medium bowl, mix together the flour, black pepper, and clam juice.
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.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 8.3 g, Cholesterol 168.2 mg, Fat 13.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 7.8 g, Sodium 395.1 mg, Sugar 0.7 g

SHRIMP AND SCALLOP STROGANOFF

Shrimp and Scallop Stroganoff image

Make and share this Shrimp and Scallop Stroganoff recipe from Food.com.

Provided by SuzieQue

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb large shrimp, raw
1 lb sea scallops
1/2 lb mushroom
3 tablespoons butter
2 tablespoons dry sherry
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 chicken bouillon cube
1 (8 ounce) carton sour cream

Steps:

Shell and devein shrimp (unless you were lucky enough to have bought them already shelled).
Rinse scallops and shrimp well.
Pat dry with paper towel.
Slice mushrooms.
Melt 2 Tbs of the butter in a large skillet.
Add shrimp and scallops.
Cook over medium heat about 5 minutes, until shrimp turn pink and scallops are tender.
Remove with a slotted spoon to bowl.
To the drippings in the skillet, add 1 more Tbs butter and melt.
Add mushrooms and sherry.
Cook at stir over medium heat until mushrooms are just tender.
In a cup, stir flour, pepper, crushed bouillon cube and 1 Cup water until blended.
Stir into mushrooms.
Cook mushroom mixture until sauce boils and slightly thickens.
Reduce heat to low and stir in sour cream until blended.
Return shrimp and scallops to skillet and cook over low heat until hot (Do not boil) This is good over rice or noodles.

Nutrition Facts : Calories 323.3, Fat 16.2, SaturatedFat 9.2, Cholesterol 173.1, Sodium 423.3, Carbohydrate 8.2, Fiber 0.5, Sugar 1, Protein 31

Tips:

To save time, use frozen shrimp and scallops that have been thawed.
If you don't have white wine, you can substitute chicken broth or water.
Feel free to add other vegetables to the stroganoff, such as mushrooms, bell peppers, or zucchini.
Serve the stroganoff over egg noodles, rice, or mashed potatoes.
Garnish the stroganoff with fresh parsley or chives.

Conclusion:

Shrimp and scallop stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover shrimp and scallops. The creamy sauce is rich and flavorful, and the shrimp and scallops are cooked to perfection. Serve the stroganoff over your favorite pasta or rice, and enjoy!