Seafood Stroganoff

Name: Seafood Stroganoff
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10
Ingredients: 5 oz olive oil - divided; 4 c mushrooms, sliced; 8 green onion stalks, diced; 1 1/4 lb shrimp, peeled and uncooked; 1 1/3 c clams and juice, uncooked (9 ounces); 8 oz scallops uncooked; 4-6 oz crabmeat; 2/3 c flour; 3 c vanilla almond breeze; 4 Tbsp dill, fresh minced; 1 Tbsp sea salt; 2 tsp lemon juice; 2 tsp pepper; 1 tsp tabasco; 1/2 c white wine

By S M
@sm_1234

I can't take credit for this recipe but it is so good I wanted to share it. I got it from the Almond Breeze website, they do have some great recipes and some good coupons! My husband loves this one.

Nutritional Analysis
Servings: 8
Calories: 315
Calories from fat: 145
Total fat: 16 g
Saturated fat: 2 g
Cholesterol: 165 mg
Sodium: 1310 mg
Carbohydrate: 17 g
Fiber: 1 g
Sugars: 7 g
Protein: 25 g

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

8-10

Prep:

20 Min

Cook:

20 Min

Ingredients

5 oz

olive oil - divided
4 c

mushrooms, sliced
8

green onion stalks, diced
1 1/4 lb

shrimp, peeled and uncooked
1 1/3 c

clams and juice, uncooked (9 ounces)
8 oz

scallops uncooked
4-6 oz

crabmeat
2/3 c

flour
3 c

vanilla almond breeze
4 Tbsp

dill, fresh minced
1 Tbsp

sea salt
2 tsp

lemon juice
2 tsp

pepper
1 tsp

tabasco
1/2 c

white wine
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How to Make Seafood Stroganoff

Step-by-Step

Heat 4 - 6 Tbsp. of olive oil in stockpot
Stir in mushrooms, onion, shrimp, clams and scallops.
Cook until seafood is tender. Remove from heat.
Stir in crab.
Transfer seafood to bowl, leaving seafood juices in stockpot.
Add remaining oil to pot. Whisk in flour and half of the Vanilla Almond Breeze
Cook over low heat, whisking continuously, 4 - 5 minutes
Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5 - 6 minutes. Add seafood to sauce mixture. Adjust spices.
Gently simmer an additional 5 - 6 minutes, stirring often. Add wine if desired.
Serve in puff pastry shells, over pasta or over rice. Surimi can be substituted for crab. Use any good quality white, firm fish instead of any of the above seafood. NOTE, I served it over linguini pasta and angel hair pasta and it was good over both. I have not served it over rice or in a puff pastry but I think the puff pastry would make a nice presentation. I also used pre-cooked dungeness crab because I could not find raw crab meat in our area. I just bought a dungeness crab and had them crack and clean it for me then I picked the meat out and froze what I didn't use in this recipe.