Prawn Stroganoff

    (236)
    1 hour

    Who says a stroganoff always needs to be made with beef? Try this delicious recipe that uses prawns and roasted red capiscums.


    216 people made this

    Ingredients
    Serves: 4 

    • 500g fresh prawns, peeled and deveined
    • 1 tablespoon olive oil
    • 1 tablespoon Cajun seasoning
    • 185g fettuccini
    • 1 tablespoon butter
    • 3 cups fresh mushrooms, sliced
    • 1 tablespoon chopped eschallots
    • 2/3 cup chicken stock
    • 1/2 cup sour cream
    • 1 tablespoon cornflour
    • 1 cup chicken stock, extra
    • 200g roasted antipasto peppers
    • 1 tablespoon drained capers

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Combine peeled prawns, oil and Cajun seasoning in a medium bowl. Set aside.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and eschallots in butter until tender. Remove from pan. Add prawns cook until prawns turn pink, about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken stock to pan and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
    4. In a small bowl, stir together sour cream and cornflour; mix in 1 cup chicken stock. Stir into reduced chicken stock in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in prawns, mushroom mixture, roasted red peppers and capers. Heat through and season to taste. Serve over pasta.

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    Reviews and Ratings
    Global Ratings:
    (236)

    Reviews in English (189)

    by
    70

    This is one of my favorites from Better Homes and Gardens 75 Years All Time Favorites Cookbook. You must use wine instead for the 2/3c broth for the best flavor. I also use Creole Seas. Blend from this site mixed 50/ 50 with a commercial blend. This gives you lots of flavor with less salt.2T of this mix, 2 cloves garlic in place of the shallot, 6 cups mushrooms and because the extra mushrooms make it wet only 1/2c of broth.The capers are a must! This is worth the extra work.  -  31 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    49

    This dish was absolutely awesome!!!I did use white wine, because I love to cook with it. I sub. the first measurement of ckn broth with wine. The capers make the dish very elegant and instead of using the jarred pepper I roasted/charred a fresh one instead. One more thing, fresh spinach wilted in makes the dish sing.  -  09 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    35

    great recipe! had a lot of fun dirtying my dishes. I added some parmesan chease (ramano) during bubbling. gave it a sharp flavor.  -  13 Apr 2002  (Review from Allrecipes USA and Canada)

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