Shrimp Veloute Recipes

SHRIMP VELOUTE

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

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
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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