"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Shrimp Victorian, by June Garrett, is from Family Traditions,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small onion 1/4 c. oleo or butter 1 can (6 oz) mushrooms 1 T. flour 1/4 t. salt dash cayenne pepper 1 cup sour cream 1-1/2 cup cooked rice 2 cups shrimp (or less or more)
Saute shrimp and onions in oleo for 5-10 minutes or until shrimp are pink and tender. Add mushrooms and cook 5 minutes. Sprinkle in flour, salt and pepper. Stir in sour cream and small amt. of water if needed (do not want it runny). Cook slowly for 10 minutes--do not boil.
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