Shrimps Victoria Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs. large uncooked, shrimp; peeled and deveined, lightly dusted in flour
2 c. fresh, white button mushrooms, sliced
4 tbsp. clarified, melted butter (when you melt it, skim the foamy milk solids that separate)
4 tbsp. sour cream (not the fat free kind)
2 tbsp. thinly sliced shallots
2 tbsp. thinly sliced green onions
3 cloves garlic, minced, or crushed to a puree
1 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 c. fish broth or substitute vegetable broth (you may not use it all, but have a cup on hand)
1 pinch ground cayenne pepper
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Directions: |
Directions:Over a medium heat, brown your shallots, green onions and shrimp in a large pan. Your uncooked shrimp will change color from blue to pink as it cooks. This will happen quickly, be careful not to overcook your shrimp. As soon as your shrimp are mostly all pink, add the garlic, mushrooms, salt, pepper, and 1/4 cup of your broth. When the broth heats up, add the sour cream while stirring. If the sauce thickens too much, add more broth. Once thickened, remove pan from heat and add the parsley.
When you serve the shrimp, lightly dust them with cayenne pepper—not enough to make it spicy, just enough to make it interesting. This dish is best if served right away. It all happens very quickly, so don’t start cooking until you are almost ready to serve it. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
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