Ingredients
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1 lb shrimp, in shells (fresh or frozen)
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1 tablespoon olive oil or 1 tablespoon cooking oil
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1 -2 tablespoon blackening seasoning
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3 cups sliced fresh mushrooms
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1 tablespoon margarine or 1 tablespoon butter
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2/3 cup shrimp broth or 2/3 cup chicken broth
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1/2 cup sour cream
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1 tablespoon cornstarch
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1 cup shrimp broth or 1 cup chicken broth
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6 ounces packaged dried fettuccine, cooked and drained or 2 cups hot cooked rice
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1 tablespoon chopped shallot
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1 (7 ounce) jar roasted red peppers, drained and cut into thin strips
Instructions
- 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.