Estrogonofe de camarão – Shrimp Stroganoff – From Brazil

7 Feb

SHRIMP 3         bra2

 

Stroganoff or Stroganov has its culinary origin in Russia. It gained popularity in the USA  during and after the Cold War.   However today, it is served in almost all the parts of the world. With time , the dish has evolved and there are ample variety of Stroganoff dishes available with various cultural influences. The dish is usually made of stir fried or sautéed meat (beef, lamb, chicken, etc) mixed with white wine and sour cream sauce.  The most popular and time tested of all the Stroganoff recipes would be the Beef Stroganoff.

 

There is no distinctive history or time line for the Stroganoff. Although the dish is popularly linked with Count Pavel Stroganoff ,

Stroganov_P_A a Russian nobleman of the 19th century, there has been evidence that the dish could have evolved much earlier.

The Stroganoff  family was  part of a Europe-hopping Russian aristocracy, which is why Count Pavel Stroganoff (1774–1817) was actually born in Paris.  The son of Count Alexander Sergeyevich Stroganoff and Princess Ekaterina Troubetzkaya, Pavel is largely a footnote to Russian history.  Despite being pretty low-key (as low-key as a ridiculously wealthy member of the Russian elite can be), he did serve as a diplomat to Britain  and a a general in th Napoleonic Wars  (for which he earned the St. George Cross, one of Russia’s highest military honors).

Count Stroganoff’s French/Russian split found its way into his diet , as Russian aristocrats would often hire French cooks but retain a palate honed in the homeland. According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, which Stroganoff’s chef named after his benefactor.

 

Stroganoff is basically the same word in Portuguese, only it  is spelled “strogonoff.” It is not eaten with egg noodles, and really is made totally different from the stroganoff you are probably familiar with.

Why do I tell you this ?     Because  ,  Dearhearts ,

Portuguese is the official language of Brazil – SURPRISE !!!!    flagb

 

1 TBSP BUTTER

1 ONION  –  MINCED

1/2 LEMON – THE JUICE

2  CLOVES GARLIC – CRUSHED

2 LB.S SHRIMP – CLEANED

4 TBSP BRANDY

4 OZ MUSHROOMS

3 TBSP CATSUP

1 TBSP MUSTARD

NUTMEG

2 CUPS HEAVY CREAM

OREGANO

PARSELY – 1 TBSP – CHOPPED

 

SEASON SHRIMP WITH A LITLLE SALT AND PEPPER , LEMON JUICE AND GARLIC

IN A  FRYING PAN , SAUTE ONION IN BUTTER , ADD MUSHROOMS

ADD SHRIMP AND BRANDY  (WATCH OUT  – IT MIGHT FLAME UP )  AND COOK UNTIL PINK ABOUT 3 MIN.

ADD CREAM , CATSUP  , MUSTARD  AND   1  GRIND OF NUTMEG  .    STIR WELL

PLATE – SPRINKLE WITH PARSELY AND A PINCH OR TWO OF OREGANO

SERVE WITH RICE AND POTATO STICKS     shrimp2

 

EAT AND ENJOY !

 

 

 

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