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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Shrimp Stroganoff Recipe

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This recipe for Shrimp Stroganoff is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. butter
1/2 c. chopped onion
1 sm. clove of garlic, minced
1/4 c. flour
1/2 tsp. salt
1/2 tsp. dried dillweed
1 (10 1/2 oz.) can beef broth
1 sm. can sliced mushrooms (with liquid)
2 c. raw shrimp, peeled
1 c. plain yogurt, at room temp. (or low fat/fat free
sour cream)
Cooked linguine or fettuccine
Parmesan cheese
Directions:
Directions:
Melt butter in large frying pan on stove. Add onion and garlic; saute until onion is tender. Stir in flour, salt and dillweed. Remove from heat; stir in beef broth and mushrooms with liquid, gradually. Cook over medium heat, stirring constantly, until thickened. Add shrimp; cook over low heat for 5 to 10 minutes, until shrimp is pink. Stir in yogurt or cream; heat to serving temperature. Do not boil. Serve shrimp mixture over cooked pasta. Serve with shredded parmesan cheese.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
A chafing dish will keep the shrimp mixture hot at the table.

 

 

 

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