Shrimp Stroganoff

Stroganoff doesn’t always need beef. This version swaps in shrimp that simmer in a creamy mushroom and bouillon sauce with green peppers, garlic, and a few dashes of hot sauce for a little heat behind the richness.

The base is a classic roux. Sauté the aromatics (onion, garlic, green pepper, sliced mushrooms, parsley) in butter until soft, then stir in flour and cook for one minute to get rid of the raw taste. Bouillon goes in gradually while you stir constantly. This is the make-or-break moment. Too fast and you get lumps. Stir steadily and add the liquid in three or four pours, and the sauce will thicken up smooth and glossy.

The shrimp only need ten minutes of simmering in the sauce. They’re done when they curl into a C shape and turn pink all the way through. A tight spiral means overcooked.

Sour cream goes in last, off the heat or on the lowest flame you’ve got. Stir it through until the sauce turns creamy and pale. Boiling after the sour cream is in will cause it to curdle and break, leaving you with a grainy, separated mess instead of that silky stroganoff texture.

Kitchen Tips

• Slice the mushrooms thin so they cook down and blend into the sauce rather than sitting on top in chunky pieces.
• Use full-fat sour cream. Low-fat versions curdle more easily and don’t give the same rich body to the sauce.
• A splash of Worcestershire sauce along with the hot sauce adds depth if you want a more savory, umami-forward flavor.
• Egg noodles are the traditional stroganoff pairing. Their wide, flat shape catches the sauce better than spaghetti or penne.

Variations

• Replace the beef bouillon with clam juice or seafood stock for a more ocean-forward flavor.
• Add a splash of dry white wine when deglazing the vegetables before the flour goes in.
• Stir in a teaspoon of Dijon mustard with the sour cream for a tangy, sharper finish.