Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially fresh shrimp and quality spices for that blackened crust. I always recommend using wild-caught shrimp if you can find them—they have a better texture and flavor that really shines through when seasoned boldly. For the sauce, full-fat sour cream or crème fraîche gives the best creamy tang, but Greek yogurt can work as a lighter substitute. When choosing paprika, go for smoked if you want that extra depth, but regular sweet paprika is perfectly fine too.
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil or butter, divided
- 1 tablespoon smoked paprika (or sweet paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1/2 cup dry white wine or chicken broth
- 3/4 cup sour cream or crème fraîche (or Greek yogurt)
- Fresh parsley, chopped, for garnish
- Cooked egg noodles or rice, for serving
Instructions
- Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper in a small bowl to make your blackened seasoning.
- Toss the shrimp with half of the seasoning blend, ensuring each piece is well coated.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side until charred and just cooked through. Remove shrimp and set aside.
- In the same skillet, add the remaining tablespoon of oil or butter. Sauté the chopped onion until translucent, about 3 minutes.
- Add garlic and mushrooms, cooking until the mushrooms release their moisture and become golden, around 5-7 minutes. Season with the remaining blackened seasoning.
- Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 3-4 minutes until reduced by half.
- Lower the heat and stir in the sour cream or crème fraîche, mixing until smooth and creamy. Avoid boiling to prevent curdling.
- Return the shrimp to the skillet, gently folding them into the sauce. Warm through for about 1-2 minutes.
- Serve the stroganoff over cooked egg noodles or rice, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
