Shrimp Stroganoff Recipe

1 lb. large shrimp
3 T. butter or margarine
1/2 lb mushrooms
2 T. dry sherry
2 T. flour
1/8 t. pepper
1 envelope chicken flavor bouillon
1 8 oz. container sour cream
2 t. minced parsley (garnish)


1. Shell and devein shrimp. In 10 inch skillet over medium heat, in 2 T. hot butter or margarine, cook shrimp stirring frequently until shrimp turn pink -- about 5 minutes. With slotted spoon remove shrimp to bowl.

2. To drippings in skillet add 1 more T. butter or margarine. Add mushrooms and sherry stirring frequently until mushrooms are tender.

3. In cup stir flour, pepper, bouillon and 1 c. water until blended. Stir into mushrooms. Cook stirring constantly until sauce boils and thickens slightly.

4. Reduce heat to low, stir in sour cream until blended.

5. Return shrimp to skillet and heat (do not boil)


Pour Stroganoff into serving bowl and garnish with parsley.

Fluffy rice is the perfect complement to the creamy seafood dish.



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This shrimp stroganoff recipe is not written in Grammy's handwriting-too neat. There is a note at the top that says, "I think this is the recipe you want!".

It sounds so good! Any kind of stroganoff is good in my opinion! The recipe says to serve with rice, but I love stroganoff with noodles too.