SHRIMP VELOUTE

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Shrimp Veloute image

Another Judy recipe. Her family loves this recipe... OK... I have to admit, I haven't tried it, but, I trust her taste !! She is my longtime friend and new neighbor and we cook together often.

Provided by Carols Kitchen

Categories     Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

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
1 1/2 cups long grain rice
3 cups chicken stock
1/3 cup butter
1 1/2 teaspoons parsley flakes
salt
garlic powder

Steps:

  • 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.

Nutrition Facts : Calories 880.8, Fat 41, SaturatedFat 23.9, Cholesterol 274.8, Sodium 743.4, Carbohydrate 81.1, Fiber 2.1, Sugar 5.9, Protein 38.7

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