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Blackened Shrimp Stroganoff

A Cajun-inspired twist on traditional beef stroganoff featuring blackened shrimp, creamy mushroom sauce, and wide egg noodles, creating a delightful contrast of flavors and textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Blackened Shrimp
  • 500 g large shrimp (21–25 count), peeled and deveined, tails removed Use large or jumbo shrimp for best texture.
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper Adjust based on heat preference.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral oil or clarified butter For blackening; must have a high smoke point.
For the Stroganoff Sauce
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, finely minced
  • 350 g cremini or baby bella mushrooms, sliced 5mm thick.
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup dry white wine or chicken broth For deglazing.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup beef broth or chicken broth
  • 1 cup full-fat sour cream
  • 2 tablespoons all-purpose flour To thicken the sauce.
  • Salt and black pepper To taste.
  • 1 tablespoon fresh lemon juice For finishing.
For the Noodles
  • 300 g wide egg noodles
  • 1 tablespoon salt For pasta water.
  • 1 tablespoon unsalted butter Tossed with drained noodles to prevent sticking.

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil. Add salt generously and cook the egg noodles according to package directions until just al dente. Drain and toss with butter to prevent sticking.
  2. In a small bowl, combine the spices for the blackened shrimp. Pat the shrimp dry and coat them evenly with the spice blend.
Blackening the Shrimp
  1. Heat a cast iron skillet over high heat. Add oil or clarified butter, then add the seasoned shrimp in a single layer. Cook for 60-90 seconds on one side without touching them.
  2. Flip the shrimp and cook for another 45-60 seconds until just cooked. Remove from skillet and set aside.
Building the Sauce
  1. In the same skillet, reduce heat to medium and melt the butter. Add diced onion and cook for 4-5 minutes until softened.
  2. Add minced garlic and cook for 1 minute. Then, add the sliced mushrooms and cook undisturbed for 2-3 minutes.
  3. Stir in smoked paprika and cayenne, then deglaze the pan with white wine or chicken broth, scraping up the brown bits. Simmer for 2 minutes.
  4. Whisk flour into the beef broth until smooth, then pour into the skillet, stirring to thicken. Cook for 3-4 minutes until sauce coats the back of a spoon.
  5. Remove from heat, then stir in sour cream gently until incorporated. Return to low heat and warm through, adding lemon juice before serving.
Combine and Serve
  1. Add the buttered egg noodles to the sauce and toss gently. Serve the shrimp on top, garnished with chopped parsley.

Notes

Ensure shrimp are dried before seasoning to achieve a proper blackened crust. Store leftovers separately for best quality.