Prawn Stroganoff

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

LINJO

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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