Strolling-Through-the-Holidays Stroganoff

Runner Up

Yield: Makes 6 to 8 servings

Ingredients

• 2  pounds  unpeeled, large fresh shrimp
• 1/2  cup  butter or margarine, divided
• 2  cups  chopped cooked chicken
• 1/2  pound  smoked Polish sausage, cut into 1/2-inch slices
• 1  (8-ounce) package sliced fresh mushrooms
• 1/2  small onion, diced
• 1  garlic clove, minced
• 1/4  cup  all-purpose flour
• 1  cup  chicken broth
• 1/2  cup  milk
• 1/2  cup  white wine
• 1  teaspoon  ketchup
• 1/2  teaspoon  Worcestershire sauce
• 1  (8-ounce) container sour cream
• 1  tablespoon  chopped fresh dillweed
• Hot cooked rice

Preparation

Peel shrimp, and devein, if desired.

Melt 1/4 cup butter in a Dutch oven over medium-high heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Remove shrimp, and set aside. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. Remove from pan; keep warm.

Melt remaining 1/4 cup butter in Dutch oven over medium-high heat. Add mushrooms; saute 5 minutes. Add onion and garlic; saute 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Add broth, milk, and wine; cook, whisking constantly, 5 minutes or until thickened. Stir in ketchup Worcestershire sauce, and shrimp.

Remove from heat, and stir in sour cream and dillweed. Stir in chicken mixture; serve over rice.