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Blackened Shrimp Stroganoff: A Creamy, Spicy Twist on a Classic
Imagine, if you will, the rustic, soul-warming comfort of a traditional beef stroganoff. Now, picture it taking a vacation to the bayous of Louisiana, where it soaks up the sun and learns the ways of bold spices and succulent seafood. That is the essence of this Blackened Shrimp Stroganoff. It’s a dish that defies tradition in the most delicious way possible, marrying the creamy, luxurious sauce of its namesake with the fiery, aromatic crust of blackened shrimp. This isn’t just another weeknight pasta dish; it’s a culinary event that feels gourmet but is deceptively simple to execute.
The magic of this recipe lies in its beautiful contradiction. The shrimp are seared in a blisteringly hot pan, creating a “blackened” crust—a term that refers to the deep brown color and complex flavor from a blend of spices, not to being burnt. This crust is a flavor bomb, packed with paprika, garlic, onion, and a hint of cayenne. Then, they are nestled into a sauce that is the very definition of comfort: a silky, tangy, and rich gravy built with sour cream, a touch of Dijon mustard, and the fond (those delicious browned bits) left behind from cooking the shrimp. Tossed with wide, ribbon-like egg noodles that act as the perfect vehicle for the sauce, every bite is a harmonious dance between spicy, creamy, savory, and tangy.
This Blackened Shrimp Stroganoff is the answer to the perennial dinner question: “How can I make something impressive without spending hours in the kitchen?” It’s a 30-minute meal that delivers restaurant-quality flavors, making it perfect for a date night in, a way to impress guests, or simply for treating yourself to something special on a Tuesday. It’s a versatile, crowd-pleasing recipe that will quickly earn a permanent spot in your dinner rotation.
The Cultural Fusion on Your Plate
While the name “Stroganoff” immediately evokes images of 19th-century Russian aristocracy and classic French-inspired Russian cuisine, the “blackened” technique is a distinctly modern American invention. The blackening cooking method was popularized in the 1980s by the legendary New Orleans chef Paul Prudhomme. It involves coating a protein—most famously fish or shrimp—in a mix of melted butter and potent spices, then cooking it in a scorchingly hot cast-iron skillet until a dark, flavorful crust forms.
This recipe, therefore, is a beautiful fusion of two distinct culinary worlds. We have the elegant, creamy sauce base of European stroganoff, a dish designed to be comforting and rich. Then, we inject it with the bold, audacious spirit of Cajun-Creole cooking, known for its vibrant spice blends and fearless use of heat. The result is something entirely new and exciting. It’s a testament to how modern American cuisine often thrives by blending traditions, creating dishes that are greater than the sum of their parts. You’re not just making dinner; you’re participating in a delicious piece of culinary evolution.
Gathering Your Ingredients
The ingredient list for this Blackened Shrimp Stroganoff is straightforward, but a few key components are essential for achieving that perfect balance of flavor and texture. Using high-quality, fresh ingredients will make a noticeable difference in the final dish.
For the Blackened Shrimp:
- 1 pound large shrimp (26/30 count), peeled and deveined
- 2 tablespoons olive oil
- 1 ½ tablespoons blackening seasoning (store-bought or see homemade blend below)
- 1 tablespoon unsalted butter
For the Homemade Blackening Seasoning (yields ~3 tbsp):
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to your heat preference)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Stroganoff Sauce and Noodles:
- 12 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken or seafood broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup full-fat sour cream, at room temperature
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Follow these steps carefully for a perfectly executed, lump-free, and incredibly flavorful stroganoff.
- Prep the Shrimp: Pat the shrimp completely dry with paper towels—this is crucial for getting a good sear and not steaming them. Place them in a bowl, drizzle with the olive oil, and sprinkle with the blackening seasoning. Toss until every shrimp is thoroughly coated. Set aside while you start the sauce.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Once cooked, drain well and toss with a tiny bit of butter or oil to prevent sticking. Set aside.
- Sauté Aromatics and Mushrooms: In a large, deep skillet or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes, until softened. Add the sliced mushrooms and cook for another 6-8 minutes, until they have released their liquid and started to brown. Add the minced garlic and cook for just 30 seconds until fragrant.
- Create the Roux and Sauce Base: Sprinkle the flour over the mushroom and onion mixture. Cook, stirring constantly, for about 1 minute to remove the raw flour taste. Gradually pour in the chicken broth, whisking constantly to prevent any lumps from forming. Stir in the Worcestershire sauce and Dijon mustard. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 3-4 minutes, until slightly thickened.
- Cook the Blackened Shrimp: While the sauce is simmering, heat a separate heavy-bottomed skillet (cast iron is ideal) over high heat until it is very hot. Add the 1 tablespoon of butter. Once melted and sizzling, carefully add the seasoned shrimp in a single layer, ensuring they are not crowded. Cook for 1-2 minutes per side, until the shrimp are opaque and have a dark, blackened crust. Do not overcook! Remove from the heat immediately.
- Finish the Stroganoff Sauce: Turn off the heat under the stroganoff sauce. Whisk in the room-temperature sour cream until the sauce is smooth and creamy. It’s vital that the sour cream is at room temperature and you’re off the heat to prevent it from curdling.
- Combine and Serve: Add the drained egg noodles and the blackened shrimp (including any juices from the shrimp pan) to the creamy sauce. Gently toss everything together until the noodles are coated and the shrimp are distributed. Stir in most of the fresh parsley, reserving some for garnish. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with the remaining parsley.
Pro Tips for the Perfect Stroganoff
- Don’t Skip the Dry: The single most important step for the shrimp is patting them dry. Moisture is the enemy of a good sear and will prevent that beautiful blackened crust from forming.
- High Heat is Key: When cooking the shrimp, don’t be afraid of the high heat. Your skillet should be smoking hot. This creates the Maillard reaction, which is responsible for the deep, complex flavors of the blackened crust.
- Room Temp Sour Cream is Non-Negotiable: Adding cold sour cream to a hot sauce is a recipe for disaster—it will almost certainly curdle. Taking it out of the fridge 20-30 minutes before you need it ensures it incorporates smoothly into the sauce.
- Customize Your Heat: The beauty of a homemade blackening blend is that you control the spice level. For a milder dish, reduce or omit the cayenne pepper. For extra heat, add a pinch more or even a dash of hot sauce to the finished sauce.
- Deglaze for Extra Flavor: After cooking the shrimp, your hot skillet will have incredible fond stuck to the bottom. Add a splash of your broth to the pan, scrape it up, and pour this liquid gold into your stroganoff sauce for an extra layer of flavor.
Delicious Variations to Try
This recipe is wonderfully adaptable. Feel free to make it your own with these simple swaps and additions.
- Protein Swap: Not a shrimp fan? Scallops or even thin slices of chicken breast can be blackened and used in place of the shrimp with fantastic results.
- Creamier Version: For an even richer, more decadent sauce, substitute half of the sour cream with room-temperature cream cheese, whipping it until smooth before incorporating.
- Vegetable Boost: Add a cup of fresh spinach at the very end, stirring until it just wilts into the hot sauce. Thinly sliced bell peppers can also be sautéed with the onions for added color and sweetness.
- Wine-Infused Sauce: For a more complex sauce, substitute ½ cup of the chicken broth with a dry white wine like Sauvignon Blanc or Pinot Grigio. Let it reduce with the onions and mushrooms before adding the broth.
Serving Suggestions
This Blackened Shrimp Stroganoff is a complete meal in a bowl, but a few simple sides can elevate it into a true feast.
- The Perfect Salad: A simple, crisp green salad with a sharp vinaigrette (like a classic lemon-Dijon vinaigrette) is the ideal counterpart to the rich, creamy pasta. It cleanses the palate between bites.
- Crucial Bread: A loaf of crusty, warm bread like a baguette or ciabatta is non-negotiable for many. It’s the perfect tool for scooping up every last bit of the delicious sauce left in the bowl.
- The Right Wine: Pair this dish with a slightly sweet or unoaked white wine to balance the spice. A Riesling, Gewürztraminer, or a buttery Chardonnay would work beautifully. For red wine lovers, a light-bodied Pinot Noir is a safe bet.
This Blackened Shrimp Stroganoff is more than just a recipe; it’s a quick escape to a world of bold, comforting flavors. It proves that with a little technique and the right blend of spices, you can transform simple ingredients into an extraordinary dining experience right in your own kitchen.
Blackened Shrimp Stroganoff
A creamy, luxurious pasta dish with spicy blackened shrimp, combining the comfort of stroganoff with bold Cajun flavors.
Ingredients
Equipment
Method
- Pat shrimp dry and toss with olive oil and blackening seasoning. Set aside.
- Cook egg noodles in salted boiling water according to package directions. Drain and set aside.
- In a large skillet, melt 3 tbsp butter over medium heat. Sauté onion for 4-5 mins, then add mushrooms and cook for 6-8 mins until browned. Add garlic and cook for 30 seconds.
- Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring. Gradually whisk in chicken broth, then add Worcestershire and Dijon. Simmer for 3-4 mins until slightly thickened.
- Meanwhile, heat a cast-iron skillet over high heat. Add 1 tbsp butter. Sear shrimp in a single layer for 1-2 mins per side until blackened and cooked through. Remove from heat.
- Take the stroganoff sauce off the heat. Whisk in room-temperature sour cream until smooth and creamy.
- Gently stir the cooked noodles and blackened shrimp (with any juices) into the sauce. Stir in most of the parsley. Season with salt and pepper to taste.
- Garnish with remaining parsley and serve immediately.
Notes
Ensure shrimp are thoroughly dried before seasoning for the best blackened crust. Using room-temperature sour cream is crucial to prevent curdling in the sauce.
