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From the Marine Advisory Service, Texas A&M University, Texas Agricultural Extension Service and Sea Grant College Program

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 1 lb raw shrimp, peeled and deveined
 1 cup sour cream
 ½ cup finely chopped onion
 ¼ cup butter
 1 can (6 oz) mushrooms
 1 tbsp flour
 ¼ tsp salt
 Dash cayenne pepper
 1 ½ cups cooked rice
1

Sauté shrimp and onion in butter for 5 minutes or until shrimp are tender. Add mushrooms and cook for 2 to 3 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, being careful not to boil mixture. Serve over rice.
Yield: Approximately 4 to 6 servings

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Ingredients

 1 lb raw shrimp, peeled and deveined
 1 cup sour cream
 ½ cup finely chopped onion
 ¼ cup butter
 1 can (6 oz) mushrooms
 1 tbsp flour
 ¼ tsp salt
 Dash cayenne pepper
 1 ½ cups cooked rice

Directions

1

Sauté shrimp and onion in butter for 5 minutes or until shrimp are tender. Add mushrooms and cook for 2 to 3 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, being careful not to boil mixture. Serve over rice.
Yield: Approximately 4 to 6 servings

Notes

Shrimp Victoria

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