Shrimp Victoria

12 ingredients
10 steps

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups shrimp stock (or chicken stock)
  • 3 tablespoons sour cream
  • 12 lb white button mushrooms, wiped clean and sliced
  • 14 cup white onion, chopped
  • 14 cup green onion, chopped (with tops)
  • 2 tablespoons basil, chopped
  • 14 cup heavy cream
  • 60 shrimp, medium-size, peeled and deveined
  • salt, to taste
  • black pepper, freshly ground, to taste

Directions

  1. 1
    Melt the butter in a small saucepan and add the flour.
  2. 2
    Whisk over medium heat until the roux is pale blond, smooth and bubbly.
  3. 3
    Bring the stock to a boil in a large saucepan.
  4. 4
    Add the roux and mix well.
  5. 5
    Add the sour cream and blend.
  6. 6
    Add the mushrooms, onions, green onions and basil.
  7. 7
    Simmer for 5 minutes.
  8. 8
    Add the cream and stir well to blend.
  9. 9
    Add the shrimp and continue to simmer until they turn pink, 3 to 4 minutes.
  10. 10
    Season with salt and pepper, and serve immediately over the risotto cakes.

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