I wonder how fattening this recipe is.....

[Luvs2Cook]

I found a recipe that I would like to try, but I'm not sure how fattening it is. I know the butter and sour cream are going to make it kind of fattening but I probably could use low fat sour cream. I've seen some of you talk about Master Cook. Is there a way someone could find out the nutritional content? Thanks in advance!

Shrimp and Scallop Stroganoff
2 tablespoons butter, divided
8 ounces sliced mushrooms
1 pound large shrimp, peeled and deveined
1 pound sea scallops, rinsed and patted dry with paper towels
½ teaspoon ground black pepper
1 8-ounce bottle clam juice
2 tablespoons flour
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley
Cooked egg noodles or white rice

Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until golden. Remove from skillet and set aside. Melt the remaining butter in the skillet and add the shrimp and scallops. Sauté until shrimp turn pink, about 3 minutes. Remove from the skillet and set aside.

Combine the black pepper, clam juice and flour in a bowl and add to the skillet. Bring to a boil, then reduce heat and simmer until thickened. Reduce heat to low and stir in the sour cream. Return the mushrooms, shrimp and scallops to the pan and add the sherry. Cook until heated through. Sprinkle with the parsley and serve over the egg noodles or rice.

Makes 6 servings.

[Meganator]

Actually, shellfish are pretty low-calorie, low-fat foods. I plugged all the ingredients except parsley, pepper, clam broth (not an option I in fitday), and the rice/noodles into Fitday.com. For the whole recipe, using full fat sour cream, it gives 1679 calories, 92 g fat, 45 g carbs, 156 g protein. So it is really 6 servings, which seems ok for 2 pounds of shrimp/scallops, that is only 280 cal and 15 g fat. Just don't go overboard on the rice or noodles and you have a great dinner!

Fitday.com is free - it is a website where you can track your daily food, weight, etc. You would have to enter the clam juice as a "custom food", which would require you have the bottle in front of you. It can't possibly have a ton of calories, though - mainly just very salty.

Megan

[bobmark226]

Originally posted by Meganator
It can't possibly have a ton of calories, though - mainly just very salty.

And if I made it, it would cost me over thirty dollars! :eek: :eek:

I must admit, though, it's tempting. Maybe a quarter recipe?

Bob

[Luvs2Cook]

Thank you, Megan!! It probably won't be too fattening if I use low fat sour cream then, and No Yolks noodles. DH quit smoking (32 days now!) and he's gaining weight, so I'm really trying to cook more lower fat meals. He's a meat and potatoes man so it's kind of hard. Thanks again, and for the info on the website!

[Meganator]

And if I made it, it would cost me over thirty dollars!

Shrimp stroganoff without the scallops would be good, too, I think. Personally, I think scallops are best when they aren't covered up with too much sauce - they are so good (and expensive) to start with. I get large shrimp for $3.99/lb (that's a sale price), so we eat LOTS of those.

[jtoepfert100]

Originally posted by Meganator


Shrimp stroganoff without the scallops would be good, too, I think. Personally, I think scallops are best when they aren't covered up with too much sauce - they are so good (and expensive) to start with. I get large shrimp for $3.99/lb (that's a sale price), so we eat LOTS of those.

Shrimp for $3.99 a pound!!!!!!! Good heavens, even on sale (and low quality frozen to boot) large shrimp goes for at least $8.99 a pound here. Our scallops aren't as expensive as Bob's but they are few and far between (still not cheap, either).

[Kayaksoup]

Without any lightening, assuming 6 servings and including clam juice, but excluding rice/noodles:

Per Serving (excluding unknown items): 305 Calories; 14g Fat (42.3% calories from fat); 31g Protein; 12g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 447mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

[Luvs2Cook]

Thanks Kayaksoup!

[bobmark226]

Originally posted by Meganator
Shrimp stroganoff without the scallops would be good, too, I think. Personally, I think scallops are best when they aren't covered up with too much sauce - they are so good (and expensive) to start with.

Well, I made this last night and it turned out to be quite the opposite. The scallops were very good, but the shrimp somehow didn't "marry" to the sauce that well and tasted like "add-ins," if you know what I mean.

This was very good, no surprises, really, and something I'd certainly jump to order in a restaurant, but somehow I probably won't repeat it. While it could have been cook's error (who? me?), the sauce was on the thin side. The clam broth and flour were nice and thick, but when I added the cup of low-fat sour cream, it got way too thin, and I couldn't really simmer it much at that point. Could it be that the low-fat sour cream breaks down, much as some of you are talking about low fat cream cheese in the tiramisu thread?

I served it over short grain brown rice, which actually worked very nicely, with a spinach and blood orange salad on the side.

Thanks for posting it, Luvs2!

Bob
PS. The scale did no perceptible jump today, but I was seriously starving a couple hours later! ;)

[Meganator]

Well, I made this last night and it turned out to be quite the opposite. The scallops were very good, but the shrimp somehow didn't "marry" to the sauce that well and tasted like "add-ins," if you know what I mean.

Hmmmm....I was going to make this (with shrimp only) in the next day or two, but now I'm wondering. Scallops are on sale for $8.99/lb this week, so maybe I'll go that direction. I do have the full-fat sour cream, though; maybe that would help. Thanks for the info, Bob.

Megan

[Luvs2Cook]

Thanks for the review, Bob. I'm sorry it didn't turn out though. I didn't get around to making it yet, now I'm not sure I will.

[Meganator]

I finally got around to making this last night, and we thought it was really good. I used all shrimp, no scallops and doubled the pepper (inadvertently!), and added about a half tablespoon extra flour. I used the full-fat sour cream. The sauce was the right consistency and nicely peppery (as one would expect with double pepper), but I think that it might have been kind of bland with less, since that was the only seasoning (I used the parsley as called for, but couldn't really taste it). Served over farfalle instead of noodles.