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Seafood Stroganoff over Old Bay Buttered Noodles: Submitted by: Jack Johnson | Date Added: 12 May 2017
Listed in: Shellfish

1 pound fresh shrimp, peeled and deveined
1 pound bay scallops, rinsed and drained
1 tablespoon olive oil
1 teaspoon creole seasoning
1/2 teaspoon ground black pepper
1 tablespoon butter
3 cups fresh mushrooms, sliced
2/3 cup sour cream
1 tablespoon cornstarch
1 can Rotel tomatoes or 1 can diced tomatoes with green pepper
1 (8 ounce) bottle clam juice or shrimp broth
1 tablespoon pimientos
1/3 cup frozen peas

Cooking Instructions

Combine peeled shrimp, scallops, oil, Creole Seasoning, and teaspoon ground black pepper in a medium bowl. Set aside.
Meanwhile, melt butter over medium heat in a large frying pan. Cook mushrooms until tender.
Add the can of diced tomatoes, pimientos and peas to the pan, and bring to a boil.
In a separate pan cook shrimp and scallops; cook and stir for 3-4 minutes until shrimp turn pink.
In a small bowl, stir together sour cream and cornstarch; mix in 1 cup clam juice. Stir into the frying pan with shrimp and scallops. Cook and stir until thick and bubbly. Cook 1 minute more.
Add tomato-mushroom mixture, stir and heat through. Serve over Old Bay Buttered Noodles.
OLD BAY Buttered Noodles
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook according to package directions (about 12-14 minutes) or until done; Drain well; return noodles to hot pot. Add butter, Old Bay seasoning, and paprika; toss to combine.

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Seafood Stroganoff over Old Bay Buttered Noodles
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