Blackened Shrimp Stroganoff

The rich, smoky spice of Blackened Shrimp Stroganoff brings such warmth to our family table, often sparking stories and laughter. It’s a delightful twist on a classic, offering a comforting embrace, much like our Grilled Shrimp with Avocado always does.

I remember my grandmother trying new spices on everything, even unexpected dishes. This recipe reminds me of her adventurous spirit, blending traditional comfort with a bold new flavor that our whole family, from my little daughter to Abuela, adores.

This dish is hearty, satisfying, and surprisingly quick to prepare, perfect for busy weeknights. My secret for a truly creamy sauce? Don’t skimp on the sour cream, and add it right at the end!

What You Need to Make This Recipe

Gather large shrimp, robust blackening seasoning, and creamy sour cream. These are key for this flavorful dish. I love how these simple ingredients come together. All measurements are in the recipe card below, much like for Cowboy Butter Shrimp.

How to Make Blackened Shrimp Stroganoff

Creating this Blackened Shrimp Stroganoff is a breeze. First, cook your egg noodles, then quickly blacken the seasoned shrimp until just pink. Next, prepare the creamy, savory sauce with mushrooms and onions. Combine everything for a comforting meal that comes together almost as fast as our Spicy Voodoo Shrimp.

Pro Tips for Making This Blackened Shrimp Stroganoff

To ensure your Blackened Shrimp Stroganoff is absolutely perfect every time, I’ve gathered a few tips from my own kitchen.

• Shrimp Quality Matters: Always use fresh, high-quality large shrimp. Overcooking makes them tough, so watch them closely—they turn pink quickly!
• Don’t Rush the Blackening: Get your pan hot enough to truly blacken the seasoning on the shrimp, creating that signature crust and intense flavor.
• My Secret Trick: When adding the sour cream to the stroganoff sauce, make sure it’s at room temperature and stir it in gently off the heat. This prevents curdling and ensures a silky-smooth finish that’s simply divine.
• Taste and Adjust: Always taste your sauce before serving. A little extra salt, pepper, or even a touch more Dijon can elevate the flavors beautifully.

How to Store This Delicious Dish

If you find yourself with any of this wonderful Blackened Shrimp Stroganoff leftover, don’t worry! I always store ours in an airtight container in the refrigerator for up to 2-3 days. For reheating, I gently warm it on the stovetop over low heat, adding a splash of broth or milk to bring back that creamy consistency. Reheating slowly truly brings the dish back to life without drying out the shrimp.

Nutritional Benefits

This dish offers a lean protein source from shrimp, supporting healthy muscles, alongside essential nutrients from the mushrooms and garlic. It’s a balanced meal that fits perfectly into our family-focused approach to wholesome eating.

FAQs

Can I make Blackened Shrimp Stroganoff ahead of time?

While you can prep some components like chopping vegetables, I recommend cooking the shrimp and assembling the Blackened Shrimp Stroganoff just before serving. This ensures the shrimp stays tender and the sauce remains perfectly creamy without getting too thick. It’s worth the fresh preparation!

What can I serve with Blackened Shrimp Stroganoff?

This rich dish pairs wonderfully with a simple green salad or some crusty bread to soak up all that delicious sauce. Steamed green beans or roasted asparagus also make lovely additions to your Blackened Shrimp Stroganoff, offering a fresh contrast to the creamy flavors.

Can I use different types of pasta for this recipe?

Absolutely! While egg noodles are traditional for stroganoff, you can certainly substitute them. Penne, fettuccine, or even a shorter pasta like rotini would work well. Just be sure to cook your chosen pasta al dente before adding it to the Blackened Shrimp Stroganoff sauce.

Is Blackened Shrimp Stroganoff spicy?

The “blackened” in Blackened Shrimp Stroganoff refers to the cooking method and the seasoning blend, which often includes spices like cayenne pepper. While it has a kick, it’s usually a smoky warmth rather than overpowering heat. You can adjust the seasoning to your family’s preferred spice level.

Antonio

Blackened Shrimp Stroganoff

A delightful and quick weeknight meal, this recipe marries spicy, perfectly seared blackened shrimp with a rich, creamy mushroom sauce, all tossed with tender egg noodles.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Southern

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

For the Blackened Shrimp

• 1.5 lbs Large Shrimp peeled, deveined, tails on or off, thawed if frozen
• 2 tbsp Olive Oil
• 2 tbsp Blackening Seasoning store-bought or homemade
• 2 tbsp Unsalted Butter

For the Stroganoff Sauce & Noodles

• 12 oz Egg Noodles
• 3 tbsp Unsalted Butter
• 1 medium Yellow Onion finely chopped
• 3 cloves Garlic minced
• 10 oz Cremini Mushrooms sliced
• 2 tbsp All-Purpose Flour
• 1.5 cups Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Dijon Mustard
• 1/2 cup Sour Cream full fat, at room temperature
• 2 tbsp Fresh Parsley chopped, for garnish
• to taste Salt
• to taste Black Pepper

Equipment

• Large Skillet (cast iron preferred)
• Large pot
• Mixing Bowls
• Whisk
• Tongs

Method

 

Cook the Noodles

• Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente. Drain well and set aside.

Blacken the Shrimp

• While noodles are cooking, pat the shrimp very dry with paper towels. In a medium bowl, toss the shrimp with olive oil until coated, then sprinkle generously with blackening seasoning, ensuring each piece is well-coated.
• Heat 2 tablespoons of butter in a large, heavy-bottomed skillet (cast iron works best for blackening) over high heat until it just begins to sizzle and slightly brown. Add shrimp in a single layer, making sure not to overcrowd the pan (cook in batches if necessary). Cook for 1.5 to 2 minutes per side, or until shrimp are opaque, cooked through, and have a dark, crusty sear. Remove shrimp from the skillet and set aside.

Prepare the Stroganoff Sauce

• Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Add the chopped onion and sauté for 3-5 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes, stirring occasionally, until mushrooms are tender and lightly browned.
• Sprinkle the flour over the onion and mushroom mixture. Cook, stirring constantly, for 1 minute to cook off the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
• Remove the skillet from the heat. Stir in the room temperature sour cream until fully incorporated and the sauce is smooth. Do not bring the sauce to a boil after adding the sour cream, as it may curdle. Taste and season with salt and black pepper as needed.

Assemble & Serve

• Add the drained egg noodles to the stroganoff sauce in the skillet and toss to coat evenly. Gently fold in the cooked blackened shrimp. Garnish with fresh chopped parsley and serve immediately.

Notes

For best results, ensure your sour cream is at room temperature before adding it to the hot sauce to prevent curdling. Do not overcrowd the pan when blackening shrimp; cook in batches for a proper sear. If you prefer less heat, adjust the amount of blackening seasoning accordingly.

Conclusion

This Creamy Blackened Shrimp Stroganoff truly embodies what I love about home cooking: a dish that’s comforting, full of flavor, and brings everyone together. It’s a wonderful example of a simple yet elegant meal perfect for creating new family memories, much like our Lemon Garlic Shrimp Zucchini Noodle recipe. I hope this Blackened Shrimp Stroganoff becomes a cherished favorite in your home, too!

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