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Shrimp and Scallop Stroganoff

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


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.

Source: www.food.com