Recipe: Commander's Palace Shrimp Victoria (using mushrooms, basil, and sour cream)

COMMANDER'S PALACE SHRIMP VICTORIA

3 tablespoons butter
3 tablespoons all-purpose flour
3 cups fish stock
3 tablespoons sour cream
1/3 pound sliced mushrooms
1/4 cup chopped onions
4 green onion tops, minced
2 tablespoons fresh basil, chopped
1/4 cup heavy (whipping) cream
60 medium shrimp, peeled and deveined
salt and pepper (to taste)
hot cooked rice or pasta (to serve)

Melt butter, add flour and whisk over moderate heat until roux is smooth, bubbling and pale blond. Set aside.

Put stock in 3-quart saucepan and bring to a rolling boil. Add the roux and mix well. Add sour cream and blend thoroughly. Add mushrooms, onions, green onions and basil and simmer for 5 minutes.

Add cream and stir well. Continue to simmer on low heat and add shrimp. Correct seasoning with salt and pepper if needed and simmer for 5 minutes.

Serve over rice and pasta.

Servings: 6
Source: New Orleans Cookbook by Richard Collin