• Tommy Centola

Shrimp Victoria from Brennan’s

Updated: Jan 4

Here is another recipe from the Old Brennan’s. This is a great dish if you need a quick meal. It is esppecially good right now in the middle of shrimp season.

1/4 cup (1/2 stick) Butter

2 pounds peeled and deveined medium Shrimp

3 cups sliced Mushrooms

1 teaspoon Basil Leaves

1/2 cup All-purpose Flour

2 cups hot Milk

2 cups Heavy Cream

1 cup chopped Scallions

1/2 teaspoon Salt

1/4 teaspoon White pepper

1/4 cup dry White Wine

1 tablespoon chopped fresh Parsley

1/2 cup Sour Cream

Melt the butter in a large saucepan and sauté the shrimp for one minute. Add the mushrooms and sauté another minute, then stir in the basil and flour. Cook the mixture for 2 to 3 minutes, stirring, then pour in the hot milk and cream. When well blended, add the scallions, salt, pepper, and wine. Reduce the sauce until thickened, stirring frequently.

Just before serving, fold in the parsley and sour cream; cook a few minutes over very low heat to warm the sauce. Serve over white rice.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

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