Shrimp Veloute

Name: Shrimp Veloute
Ingredients: 1/4 cup butter; 1 cup onion, chopped; 1 cup mushroom, sliced; 1/4 cup all-purpose flour; 1 1/2 cups milk; 1 teaspoon lemon juice; 3 tablespoons tomato sauce; 1 lb shrimp, cooked; 1/2 cup sour cream; 2 tablespoons sherry wine; 1 pinch garlic powder; BAKED RICE; 1 1/2 cups long grain rice; 3 cups chicken stock; 1/3 cup butter; 1 1/2 teaspoons parsley flakes; salt; garlic powder

18 ingredients

5 steps

Ingredients

1/4 cup butter
1 cup onion, chopped
1 cup mushroom, sliced
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon lemon juice
3 tablespoons tomato sauce
1 lb shrimp, cooked
1/2 cup sour cream
2 tablespoons sherry wine
1 pinch garlic powder
BAKED RICE
1 1/2 cups long grain rice
3 cups chicken stock
1/3 cup butter
1 1/2 teaspoons parsley flakes
salt
garlic powder

Directions

1

Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
2

Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
3

Add shrimp, sour cream, sherry and pinch of garlic powder.
4

Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
5

BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.