Prep 20 mins
Cook 15 mins
From Better Homes and Gardens 75 years of all time favorites.I have made this many times and it is very good,very simple and not costly to make.Serve with salad and good crusty bread to mop up the sauce and ENJOY!!!!Chicken can be subbed for the shrimp.
- 1 lb shrimp, in shells (fresh or frozen)
- 1 tablespoon olive oil or 1 tablespoon cooking oil
- 1 -2 tablespoon blackening seasoning
- 3 cups sliced fresh mushrooms
- 1 tablespoon chopped shallot
- 1 tablespoon margarine or 1 tablespoon butter
- 2⁄3 cup vermouth or 2⁄3 cup white wine or 2⁄3 cup shrimp broth or 2⁄3 cup chicken broth
- 1⁄2 cup sour cream
- 1 tablespoon cornstarch
- 1 cup shrimp broth or 1 cup chicken broth
- 1 (7 ounce) jar roasted red peppers, drained and cut into thin strips
- 6 ounces packaged dried fettuccine, cooked and drained or 2 cups hot cooked rice
- Peel and devein shrimp.
- In small mixing bowl combine shrimp and oil.
- Add blackened seasoning,stirring to coat shrimp.
- Set aside.
- In a 10-inch skillet cook mushrooms and shallot in hot margarineor butter until tender.
- Remove from skillet.
- In same skillet cook and stir shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink.
- Remove from skillet.
- Add the 2/3 vermouth,wine,shrimp or chicken broth to skillet.
- Bring to boiling.
- Cook,uncovered,until reduced to 1/4 cup (2-3 minutes).
- Stir together the sour cream and cornstarch;stir in the 1 cup shrimp or chicken broth.
- Add to skillet.
- Cook and stir until thickened and bubbly.
- Cook 1 minute more.
- Stir in the shrimp,mushroom mixture,roasted peppers.
- Heat through.
- Season to taste with salt.
- Serve over fettuccine or rice.
- Makes 4 servings.
I added fresh spinach leaves wilted into the sauce at the end, which looked beautiful against the red peppers. A wonderful company meal.
This was great! I used chicken broth b/c that is what I had on hand. I would definitely double the sauce. Thanks:)
This was really good. I doubled the sauce as suggested and was glad I did! I had made my own Cajun Blackened rub from a recipe I found on this site and used that for the shrimp (4 TBS!. The only ingredient I didn't have was the jar of red pepper. I did have fresh red pepper though so I cut them julienne then seared them until tender in a cast iron. YUM. If you do not have the vermouth, then go buy some. It really makes this dish. Thank You for sharing this one.