Creamy Shrimp Stroganoff
A rich and comforting dish featuring tender shrimp bathed in a velvety tomato cream sauce with a hint of Dijon mustard. Quick to prepare and utterly satisfying, this stroganoff is a guaranteed crowd-pleaser for weeknight dinners and special occasions alike.
🛒 Ingredients
6 servings
- 500 g (1 lb) peeled and deveined shrimp
- 1 tablespoon butter
- 200 ml (¾ cup) heavy cream
- 150 ml (⅔ cup) tomato sauce
- 1 tablespoon Dijon mustard
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pinch of dried oregano
- Salt and freshly ground black pepper to taste
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Directions
- 1
Clean the shrimp by removing heads, shells, and digestive veins. Set aside.
- 2
Melt the butter in a large skillet over medium heat.
- 3
Add the chopped onion and sauté until soft and lightly golden.
- 4
Stir in the minced garlic and cook for 1–2 minutes without letting it burn.
- 5
Add the shrimp, oregano, salt, and pepper. Stir frequently to prevent sticking.
- 6
Once the shrimp release their liquid and turn pink, pour in the tomato sauce and mustard. Mix well.
- 7
Remove from heat and stir in the heavy cream until the sauce is smooth and creamy.
- 8
Serve immediately over white rice or egg noodles.
💡 Chef's Tip
For a thinner sauce, add a splash of whole milk or use light cream instead of heavy cream. A small squeeze of lemon juice at the end brightens all the flavors beautifully.
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