1 box of Sour Cream and Chive or your favorite variety of Mrs T’s Pierogies
¼ cup olive oil
1 sweet onion, diced
3 cloves garlic, minced
1 pound peeled and deveined medium-sized shrimp, thawed
2 large tomatoes
½ cup reposado tequila
1 teaspoon ancho chile powder
1 teaspoon lime zest
¼ cup fresh-squeezed lime juice
4 tablespoons unsalted butter
¼ cup chopped chives
Salt, to taste
Pepper, to taste
Boil pierogies according to package directions; set aside.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and season generously with salt and black pepper. Cook, stirring occasionally, until just starting to brown, about 8 minutes.
Add garlic and cook 1 minute more. Add shrimp, season again with salt and pepper and cook another 2 minutes.
Add tomatoes, chili powder, tequila, and lime zest. Bring to a simmer and lower heat to medium. Cook, stirring occasionally, until tomatoes have cooked down and sauce has thickened slightly, about 5 minutes.
Add lime juice and butter then stir to combine. Add cooked pierogies and toss in the sauce until warmed through. Stir in chives and serve.
Sour Cream & Chive
Rich sour cream and savory chive flavors pair perfectly with our creamy, whipped potatoes. We turned the delicious pierogy topping into a tasty pasta pocket filling!
Mrs. T’s Sour Cream and Chive Pierogies are the perfect potato pair for Classic Pierogies with Kielbasa or Pierogy Shepherd’s Pie.