Ocracoke Shrimp and Mushroom Stroganoff
A great way to use plum tomatoes with fresh shrimp and mushrooms, says Ocracoke native Findley Austin. He adapted this dish from a basic stroganoff recipe when fresh shrimp were coming in almost faster than ways he could think to cook them.
Instructions: Clean and dry shrimp. Sprinkle shrimp with salt, pepper and paprika. Toss shrimp to coat with seasonings.
Place a large skillet over medium-high heat. When pan is hot, add enough olive oil to lightly coat the bottom of the pan.
Add shrimp and chopped garlic to the pan and sauté for 2 minutes, turning shrimp once.
Use tongs to transfer shrimp to a plate, leaving some of the garlic in the pan.
Add more oil to the pan if needed before adding chopped tomatoes and onion to pan. Lightly sprinkle salt and pepper on the vegetables, put a lid on the pan and cook vegetables for about 3 minutes.
Remove the pan lid, reduce heat to medium let the vegetables cook down and caramelize, stirring occasionally, for about 10 minutes.
Transfer tomatoes, onion and garlic to a bowl and set aside.
Add enough oil to the pan to generously coat the bottom. Add mushrooms to the pan. Sprinkle mushrooms with salt, pepper and paprika while sautéing for 10 to 15 minutes. Watch the heat, lowering if necessary, so that the paprika doesn’t burn.
When mushrooms have browned, add tomato paste and cook for 1 to 2 minute, stirring constantly.
Add chicken broth and deglaze pan, scrapping the bottom with a wooden spatula or spoon.
Transfer the previously vegetables back into the pan. Stir in sour cream. Stir in sriracha. Adjust heat so that s auce is simmering but not boiling.
Return shrimps and their juices to the pan. Stir in chopped parsley. Cook for about 2 minutes to reheat shrimp. Remove pan from the heat.
Divide egg noodles among 4 plates. Spoon stroganoff over buttered egg noodles, Alternately, serve stroganoff over pasta (penne works really well). For a gluten-free option, serve over rice.
Makes 4 servings.