Shrimp Victoria

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups shrimp stock (or chicken stock)
• 3 tablespoons sour cream
• 1/2 lb button mushrooms, wiped clean and sliced
• 1/4 cup onion, chopped
• 1/4 cup green onion, chopped (with tops)
• 2 tablespoons basil, chopped
• 1/4 cup heavy cream
• 60 shrimp, medium-size, peeled and deveined
• salt, to taste
• black pepper, freshly ground, to taste

Recipe

• 1 melt the butter in a small saucepan and add the flour. whisk over medium heat until the roux is pale blond, smooth and bubbly.
• 2 bring the stock to a boil in a large saucepan. add the roux and mix well. add the sour cream and blend. add the mushrooms, onions, green onions and basil.
• 3 simmer for 5 minutes. add the cream and stir well to blend. add the shrimp and continue to simmer until they turn pink, 3 to 4 minutes. season with salt and pepper, and serve immediately over the risotto cakes.