Shrimp Victoria Recipe

Name: Shrimp Victoria
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup white onion, chopped; ¼ cup green onion, chopped (with tops); 2 tablespoons basil, chopped; ¼ cup heavy cream; 60 shrimp, medium-size, peeled and deveined; salt, to taste; black pepper, freshly ground, to taste

Servings: persons

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
¼ cup white onion, chopped
¼ cup green onion, chopped (with tops)
2 tablespoons basil, chopped
¼ cup heavy cream
60 shrimp, medium-size, peeled and deveined
salt, to taste
black pepper, freshly ground, to taste

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

2165

kcal

Calories

Fat

Carbs

446

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 12 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons all-purpose flour, 3 cups shrimp stock (or chicken stock), 3 tablespoons sour cream, and more.

Yes, Shrimp Victoria 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 Victoria

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