Shrimp Veloute Recipe

Name: Shrimp Veloute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup butter, 1 cup onion, chopped, 1 cup mushroom, sliced, 1/4 cup all-purpose flour, and more.

Yes, Shrimp Veloute falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Veloute

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