Blackened Shrimp Stroganoff

• 1 lb. fresh or frozen shrimp, peeled (reserve shells)
• 1 Tbsp. olive oil
• 2 Tbsp. blackened seasoning
• 8 oz. fresh mushrooms, sliced
• 1 shallot, chopped
• 1 Tbsp. margarine
• 2/3 c. dry vermouth or cooking wine
• 1/2 c. dairy sour cream
• 1 Tbsp. cornstarch
• 1 sweet red pepper, cut in strips (3 c.)
• 1 Tbsp. drained capers (optional)
• hot, cooked stroganoff noodles

1. Place shrimp shells in saucepan with 2 cups of water; bring to a boil and reduce heat.
2. Simmer, uncovered, 10 minutes.
3. Strain and discard shells (may substitute 1 cup chicken broth instead). In small bowl, combine shrimp, oil and blackened seasoning, stirring to coat shrimp; set aside.
4. Cook mushrooms and shallots in butter until tender.
5. Remove from skillet.
6. Cook shrimp over medium heat until pink.
7. Remove from skillet and add vermouth to skillet.
8. Boil, uncovered, about 2 to 3 minutes.
9. Stir together the sour cream, cornstarch and 1 cup of broth.
10. Add to skillet; cook and stir until thickened and bubbly.
11. Cook 1 minute longer. Add shrimp, red pepper, mushroom mixture and capers.
12. Heat through.
13. Season with salt.
14. Serve over noodles.

shrimp, olive oil, blackened seasoning, fresh mushrooms, shallot, margarine, cooking wine, sour cream, cornstarch, sweet red pepper, capers, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909208 (may not work)