Shrimp Victoria
From hot_it_up 15 years ago
- 20 minutes to make
- Serves 2
If you have ever been to Brennan's in New Orleans, you know this dish. If not, you can enjoy a simple taste of The Big Easy at home.
Ingredients
- 1 lb Peeled and Deveined shrimp (I use Wild-Caught Louisiana) shopping list
- 1/4 stick unsalted butter shopping list
- 1/8 Cup Thinly sliced green onions shopping list
- 1/8 Cup Finely Chopped fresh basil shopping list
- 1/4 Cup white mushrooms Thinly Sliced shopping list
- 2 oz dry white wine shopping list
- 2 oz heavy cream shopping list
- 1/2 tsp kosher salt or to taste shopping list
- Pinch of white pepper shopping list
- Pinch of cayenne shopping list
- 1 tsp worcestershire sauce shopping list
- 1 Tbsp White Roux (Equal parts unsalted butter and flour, cooked together for 1-2 minutes) shopping list
- 2 oz sour cream shopping list
How to make it
- Melt the butter in a saute pan, add the Green Onions, Mushrooms, Basil, and Shrimp. Saute until the shrimp just start to turn pink. Add the white wine and cook for about 2 minutes. Add the Heavy Cream, Worcestershire and seasonings. Add the Roux, cook for 1-2 minutes more. Remove from the heat and stir in the sour cream, adjust the seasonings if necessary, serve immediately. Brennan's serves this over parsley rice, it goes well over pasta also.
- **I sometimes add a couple of splashes of spicy hot V8 to make this a little different**
The Rating
Reviewed by 10 people-
I use to work in a restaurant as a cook here in Sacramento Wayyy back in the day and this was on the menu recipe looks pretty much the same, Cajun Creole Cuisine was very popular then ....Was Yummy Indeed!
turtle66
in Sacramento loved it
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Super five fork!
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a Goody
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in Miner loved it
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