Shrimp Stroganoff

This is what Yesterdish is all about.

A family recipe provided by Jennifer Kiel of Washington, DC.

Shrimp Stroganoff

  • 1 1/2 – 2 lb. shrimp, shelled and deveined
  • 6 T. butter, melted
  • 1 1/2 cup mushrooms, sliced
  • 2 T. onion, minced
  • 1 clove garlic, minced
  • 3 T. flour
  • 1 c. chicken consomme
  • 1 t. catsup
  • 1/2 t. Worcestershire sauce
  • 1 c. sour cream (since some people don’t like sour cream I used 2 cups consomme)
  • 1 T. dill seed

Cook shrimp in half the butter for 3-5 mins. Remove and keep warm. Add mushrooms to remaining butter, saute for 2 mins. Add onion and garlic. Saute until tender. stir and cook until thickened. Add catsup and Worcestershire sauce; remove from heat and quickly blend in sour cream and dill. Season to taste, add shrimp into mixture. Serve on rice. Yield 4-6 servings.

Here is your recipe. You know I had to improvise so much, I can’t remember just what I did to it. I’m sure I added green pepper and celery to stretch the shrimp and since it was difficult to find sour cream I added the second cup of consomme. But since I had to make my own chicken broth I think I used some milk just to cut down on the richness of the broth and probably added more flour for thickening. Jenny, in Turkey and Peru, I never could follow a recipe just as it was written. When a recipe called for sour cream in Turkey we used yogurt. It was so very cheap and I could not buy sour cream.

Well it is my bed time. Let me know if you tried this or not. I also remember dumping in some white wine.


One Comment

  1. Jennifer

    The story behind this recipe is…My husband’s father worked for an international company and the family lived in N. Ireland, W. Germany, Turkey and Peru. My MIL had to get really good at improvising as unlike military families living overseas, they did not have access to a commisary and had to live on the economy. When my husband asked for some meals that he remembered as he was growing up, my MIL had to try to remember which country she was in when she made said recipe and how she adapted the recipe…I believe this one was “good when she made it in Peru, but not so much in Turkey!” He liked it with sour cream but not yogurt.

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