Shrimp and Scallop Stroganoff

READY IN: 45mins
Recipe by SuzieQue

Simply sublime!

Top Review by CabinKat

This was a very good recipe even though I messed it up. I used pre-cooked shrimp instead of raw and that made the sauce way too watery therefor losing some of the flavor. I added a bit more bouillon to fix the loss. It worked out okay. I agree with the kicking it up a notch for flavor, maybe a bit of cayenne. I used the egg noodles to keep the authentic "stroganoff" tradition. My kids loved it, that makes it a "keepie" recipe. Thanks SusieQue!

Ingredients Nutrition


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

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