Shrimp Stroganoff
A delicious Brazilian twist on the classic stroganoff, featuring tender shrimp in a creamy tomato and mustard sauce, finished with heavy cream. Served with white rice and shoestring potatoes, this dish is perfect for a special dinner.
Ingredients
Method
Clean the shrimp thoroughly, removing the shells. Wash them with water and lemon juice, then drain and set aside.
In a large skillet, heat the butter over medium heat. Add the grated onion and sauté until golden brown.
Add the shrimp to the skillet and stir well. Season with salt and black pepper to taste.
In a small saucepan or metal ladle, gently heat the cognac until it ignites. Carefully pour the flaming cognac over the shrimp to flambé them. Shake the pan gently until the flames subside.
Stir in the sliced mushrooms, ketchup, and mustard. Bring to a simmer and cook for about 5 minutes, stirring occasionally.
Just before serving, reduce the heat to low and stir in the heavy cream. Heat through gently, but do not let it boil.
Serve immediately with white rice and shoestring potatoes (batata palha).
Chef's Notes
This Russian-origin dish became a Brazilian classic in the 1970s. For a large gathering, simply multiply the ingredients by 10 to serve 50 people. Serve immediately after adding the cream to prevent curdling.