Blackened Shrimp Stroganoff - cooking recipe

Ingredients

1 lb. shrimp in shells, fresh or frozen
1 Tbsp. olive oil
1 to 2 Tbsp. blackened seasoning
8 oz. fresh mushrooms, sliced
1 Tbsp. chopped shallot or onion
1 Tbsp. margarine or butter
2/3 c. dry vermouth or white wine
1/2 c. sour cream
1 Tbsp. cornstarch
1 Tbsp. drained capers
6 oz. sliced roasted red peppers

Preparation

Peel shrimp; save shells.
Place shells in 1 cup water, bring to boil, reduce heat, simmer uncovered 10 minutes.
Strain and discard shells.
Coat shrimp with oil and blackening, set aside. Cook mushroom and onion in butter until tender.
Cook shrimp until pink, approximately 2 minutes.
Remove and set aside.
Boil vermouth until reduced to 1/4 cup (2 to 3 minutes).
Stir together sour cream and cornstarch, stir in shrimp broth, add to skillet. Cook until thick and bubbly.
Cook 1 minute more.
Add shrimp, red peppers, mushrooms and capers.
Heat through.
Serve over pasta or rice.