Shrimp Victoria

Fresh plump shrimp cooked with mushrooms garlic, sour cream and herbs over rice or angel hair pasta. This recipe is sure to wow your family or guest at the dinner table. Cooked in a cream sauce, every bite will take you to your happy place.

Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes. Servings: 4-6

Ingredients:

• 1 1/2 C shrimp stock(can be made with the shells from the shrimp you are using)OR chicken stock.  (DO NOT USE FISH STOCK – DON’T WANT YOUR SHRIMP TO TAST FISHY)
• 7 Tbls butter, divided
• 3 Tbls flour
• 3/4 C sour cream
• 3 Tbls olive oil or vegetable oil
• 1 small onion minced finely
• 4 garlic pods minced finely
• 12 oz mushrooms
• 3 Tbls chopped chives
• 6 oz heavy cream
• 3 Tbls of chopped basil for garnish
• Half and half IF  needed to thin out the sauce
• 1 1/2 lbs medium-sized shrimp, peeled and deveined. If weighed with heads and shells this would take 3 lbs of shrimp.
• Salt and pepper to taste
• Dash of Tabasco or your favorite hot sauce

Directions

1. Heat a large skillet over medium-high heat. Add 2 Tbls oil and 2 Tbls butter. Add the mushrooms, salt and pepper and continue cooking until brown. 

2. Remove to a bowl when brown

3. While the mushrooms are browning, heat the stock in a small sauce pan over medium heat.

4. While the stock is heating up, prepare the roux(butter and flour) in another pan

5. Melt 3 Tbls butter and then add the flour.  Using a whisk stir continuously until it forms a smooth, pale blonde roux and reserve.

6. After removing the browned mushrooms add 2 Tbls butter to the large skillet.  Add the onion and garlic and sauté over medium heat until the onions are translucent, about 3 minutes.

7. While onions are sautéing, add the reserved roux to the boiling stock and stir well to combine. 

8. Return the mushrooms to the onion mixture in large skillet. Add the roux mixture to the skillet. Return the shrimp to the skillet with all juices.

9. Add the sour cream and again stir well until combined.

10. Add the cream and continue simmering until sauce begins to thicken. If sauce is too thick add half and half a little at a time.

11. Add the chopped chives and salt and pepper to taste

12. If you want to spice up this dish now’s the time to add a few drops of hot sauce

13. Plate over long grain white rice and garnish with chopped basil

14. Serve with garlic bread or bread of your choice. A nice salad on the side goes well with this dish.