Shrimp In Sour Cream
A creamy, zesty shrimp dish with buttery mushrooms and a tangy lemon kick, perfect for quick weeknight dinners or elegant appetizers.
Ingredients
Instructions
- Cut the cooked shrimp in half.
- Sauté the sliced mushrooms and chopped green onion in melted butter until tender.
- Stir in flour and cook for 1 minute to create a roux.
- Add shrimp, cream of shrimp soup, sour cream, lemon juice, and lemon pepper; stir until heated through.
- Serve the sauce over toast triangles or crusty bread slices.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sautéed mushrooms. If you don't have cream of shrimp soup, cream of mushroom or chicken soup can work as a substitute. Fresh herbs like dill or parsley can enhance the dish. Be careful not to overcook the shrimp, as they are already cooked and just need to be heated through. This dish pairs beautifully with Shrimp Dip 'N Bread.
Serving Suggestions
Serve this dish over toasted triangles of bread or crusty bread slices for a delicious appetizer or main course. It pairs wonderfully with a light salad or steamed vegetables. For a more substantial meal, consider serving it alongside rice or pasta to soak up the creamy sauce. A chilled white wine complements the flavors nicely.
Storage & Reheating
Store any leftover shrimp in sour cream in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the mixture on the stovetop over low heat, stirring occasionally until heated through. Avoid microwave reheating if possible, as it can make the shrimp rubbery. Serve with toast or bread for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp In Sour Cream contains roughly 721 calories, with 29g protein, 137g carbohydrates, and 7g fat. It is an excellent source of vitamin D (186% of the Daily Value), protein (57% of the Daily Value), and iron (37% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 911mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw shrimp instead of cooked shrimp?
Yes, raw shrimp can be used, but you will need to cook them first. Sauté the raw shrimp in the melted butter until they turn pink and opaque before adding the other ingredients. This will ensure they are cooked thoroughly and safe to eat.
What can I substitute for sour cream?
If you're looking for a substitute for sour cream, Greek yogurt is an excellent option that will provide similar creaminess and tang. Alternatively, you can use crème fraîche or a mixture of cream cheese and milk to achieve the desired consistency.
Is it possible to make this dish ahead of time?
Yes, you can prepare the mushroom and shrimp mixture in advance and store it in the refrigerator. Just reheat gently before serving. However, it's best to add the sour cream just before serving to maintain its creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).