seafood stroganoff

★★★★★ 1 Review
Rattailusa-67 avatar
By Stephanie Morris
from Valley Springs, CA

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

★★★★★ 1 Review
serves 8-10
prep time 20 Min
cook time 20 Min

Ingredients For seafood stroganoff

  • 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
  • 2/3 c
  • 3 c
    vanilla almond breeze
  • 4 Tbsp
    dill, fresh minced
  • 1 Tbsp
    sea salt
  • 2 tsp
    lemon juice
  • 2 tsp
  • 1 tsp
  • 1/2 c
    white wine

How To Make seafood stroganoff

  • 1
    Heat 4 - 6 Tbsp. of olive oil in stockpot
  • 2
    Stir in mushrooms, onion, shrimp, clams and scallops.
  • 3
    Cook until seafood is tender. Remove from heat.
  • 4
    Stir in crab.
  • 5
    Transfer seafood to bowl, leaving seafood juices in stockpot.
  • 6
    Add remaining oil to pot. Whisk in flour and half of the Vanilla Almond Breeze
  • 7
    Cook over low heat, whisking continuously, 4 - 5 minutes
  • 8
    Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5 - 6 minutes. Add seafood to sauce mixture. Adjust spices.
  • 9
    Gently simmer an additional 5 - 6 minutes, stirring often. Add wine if desired.
  • 10
    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.

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