Shrimp Veloute
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄4 cup butter
- 1 cup onion, chopped
- 1 cup mushroom, sliced
- 1⁄4 cup all-purpose flour
- 1 1⁄2 cups milk
- 1 teaspoon lemon juice
- 3 tablespoons tomato sauce
- 1 lb shrimp, cooked
- 1⁄2 cup sour cream
- 2 tablespoons sherry wine
- 1 pinch garlic powder
-
BAKED RICE
- 1 1⁄2 cups long grain rice
- 3 cups chicken stock
- 1⁄3 cup butter
- 1 1⁄2 teaspoons parsley flakes
- salt
- garlic powder
directions
- Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
- Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
- Add shrimp, sour cream, sherry and pinch of garlic powder.
- Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
- BAKED RICE: Combine all ingredients together in 2 quart casserole. Cover and bake in 350 over for about 40 minutes or until rice is tender. Fluff with fork and serve.
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RECIPE SUBMITTED BY
Carols Kitchen
Fort Worth, Texas
I love to be in my kitchen!