Creamy Seafood Stroganoff
Prep time
Cook time
Total time
Serves: 4-6
  • ¼ cup or more olive oil (divided)
  • 2 cups mushrooms, sliced
  • 4 stalks green onions, diced
  • 8-12 medium size shrimp, peeled, uncooked
  • ⅔ cup clams and juice, uncooked
  • ⅔ cup scallops, uncooked
  • ⅔ cup crab, uncooked
  • ⅓ cup flour, unbleached
  • 1½ cups dairy-free milk beverage (like Almond Breeze)
  • 2 tablespoon dried dill (or ¾ tablespoon fresh dill, minced)
  • Sea salt to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon pepper
  • ½ teaspoon Tabasco SauceĀ®
  • ⅓ cup white wine (optional)
  1. Heat 4-6 Tbsp. of olive oil in soup pot.
  2. Stir in mushrooms, onion, shrimp, clams, and scallops. Cook until seafood is tender, approximately 6-8 minutes.
  3. Remove from heat. Stir in crab. Transfer seafood to bowl, leaving seafood juices in stockpot.
  4. Add remaining oil to pot. Whisk in flour and half of the dairy-free milk beverage. Cook over low heat, whisking continuously, 4-5 minutes.
  5. Whisk in all remaining ingredients. Bring to a simmer over low heat cooking 5-6 minutes.
  6. Add seafood to sauce mixture. Adjust spices.
  7. Gently simmer an additional 5-6 minutes, stirring often. Add wine if desired.
  8. Serve in puff pastry shells. Serve over pasta or rice. Surimi can be substituted for crab. Use any good quality white, firm fish instead of any of the above seafood.
Recipe by Go Dairy Free at