Flambéed shrimp strogonoff, flavored recipe

The Brandy Mushroom Shrimp Strogonoff is just one of countless variants of the original Russian Estrogonofe created in the 19th century, today a popular international dish based on diced meat and cream sauce. This recipe requires about 40 minutes, it is very simple to prepare and although it includes prawns instead of beef, it is made with the ingredients of the French Strogonoff recipe, mushrooms and brandy, which is added by flambéing the seafood. The many variations of this dish include wine, as well as other additional ingredients, such as palm hearts instead of mushrooms. Today’s version is simple, but no less sophisticated: flambéed shrimp, topped with a delicious cream of mushroom soup, with a hint of mustard. As a garnish, it is advisable to opt for a simple accompaniment: some boiled potatoes, white rice or some steamed vegetables. Ingredients: 500 grams of shrimp 200 grams of cream 100 grams of pickled mushrooms 4 tablespoons of brandy 3 tablespoons of tomato sauce 1 tablespoon of butter 1 tablespoon of mustard 1 grated onion Salt Pepper Preparation: Wash the shrimp, remove their skin and leave them stand in a bowl with water and lemon. Then wash them again under cold running water, put them in a colander, and shake it long enough to drain well. Peel a medium onion and grate it on a fine grater. Cut the mushrooms into slices and set them aside. In a frying pan, place a piece of butter and brown the onion. Add the well drained shrimp, stir and cook for a few minutes. Season with salt and pepper, to your liking.Pour the brandy into a soup ladle, set it on fire, and wait for the alcohol to burn out. Then spread it carefully over the shellfish, flambéing them. Add the mushrooms, tomato sauce, and mustard. Cook for about 5 minutes. Put the whole to the point of salt. Add the cream, stir and remove from the heat a moment before it boils. Serve with the accompaniment of your choice. They can be potatoes, white rice, or steamed vegetables. Shrimp flambé precautions Do this step very carefully, attentively and placing your head away from the fire. Remember that the flambé throws a high flare that could ignite your hair or your clothes. It is also essential to stay away from the cooker hood. Be careful not to pour the freshly lit liquor over the shrimp. The correct and safe way to do this is to turn on the alcohol, wait for it to burn out, and at the last minute, pour over the shellfish. Did you like this recipe for Shrimp Strogonoff with Mushroom and Brandy? Leave your comments and click on the buttons of your social networks to share this special recipe with your friends.