Wild-caught American shrimp, preferably Gulf shrimp, nicely seasoned and sautéed in butter with fresh basil and mushrooms, tossed in a sour cream sauce and served with parsley rice.
Shrimp Victoria
This is another one of those easy, yet superb, New Orleans restaurant shrimp dishes, once popular at both Brennan's restaurant and Commander's Palace. It became a classic New Orleans favorite and was, at one time, served in many homes here in the Deep South.
Once again, however, nobody seems to know how the name came to be!
What I can tell you with absolute certainty though, is that it is both easy to prepare and as delicious as can be. If you love shrimp, I have a feeling you will love this one!
Full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll down the page a bit.
As always when it comes to seafood, first things first.
I insist that you prepare any shrimp dishes and most especially my recipes, with only wild-caught, American shrimp, and in my case, that is always Gulf shrimp, very often bought fresh at the docks, right off the shrimp boat or found fresh frozen at a local market. I don't use any other shrimp.
They are, hands down, the sweetest and the tastiest shrimp around and beat any import in quality and flavor.
Remember, any time that you purchase frozen shrimp though, look for labeling that indicates that it is wild-caught, and a product of the US Gulf, South Atlantic, and labeled as Wild American Shrimp, because if it doesn't say that, it's likely pond raised in some foreign country.
Flip over the package and find the country of origin at the bottom on the back. Sometimes the imports will bear brand names that resemble familiar Louisiana names. Don't be fooled! Check the origins.
The preparation for this recipe is so simple too y'all. Here's how. Start off by seasoning the shrimp with Old Bay and Cajun seasoning; toss and set aside.
Prepare rice, adding 1/2 tablespoon of chopped, fresh parsley and 1 tablespoon of the butter to the cooking water; set aside. I usually use a rice cooker or more often here lately, my Instant Pot, for rice cooking these days, but I have a great steaming method for stovetop prep too.
Meanwhile, add oil and 1 tablespoon of the butter to a large skillet and heat over medium high. Add the seasoned shrimp and cook until tender and cooked through. Use a slotted spoon to remove shrimp and set aside. Add another tablespoon of butter to the pan drippings, then add mushrooms, green onions and basil and cook for 5 minutes.
Sprinkle flour on top; cook and stir until flour lightly browns; slowly stir in stock and bring up to a boil. Reduce to a simmer, add salt, pepper, Cajun seasoning and hot sauce and cook for 5 minutes. Blend in sour cream, return shrimp to pan and heat through.
Add a splash of white wine and stir in remaining tablespoon of butter.
This dish may be served as an appetizer in small cups or spooned onto crostini, though at home it's usually served over this parsley rice with a garnish of the remaining parsley. Pasta would also be delicious!
Shrimp Victoria
Yield: About 4 to 6 Servings
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Wild-caught American shrimp, preferably Gulf shrimp, nicely seasoned and sautéed in butter with fresh basil and mushrooms, tossed in a sour cream sauce and served with parsley rice.
Ingredients
- 1-1/2 pounds (31-35 count) medium wild American shrimp, peeled and deveined
- 1/2 teaspoon each Old Bay and Cajun seasoning, or to taste
- 1/4 cup unsalted butter, divided
- 1/2 tablespoon of chopped, fresh parsley, plus a pinch for garnish
- 1 tablespoon cooking oil
- 1 (8 ounce) container fresh mushrooms, sliced
- 1/2 cup sliced green onion
- 1 tablespoon chopped fresh basil
- 1-1/2 tablespoons all-purpose flour
- 1-1/2 cups seafood or chicken stock or broth (Kitchen Basics recommended)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Cajun seasoning, or to taste
- 2 teaspoons hot sauce, or to taste
- 1/2 cup sour cream
- Splash white wine, optional
- Hot steamed rice
Instructions
- Season shrimp with Old Bay and Cajun seasoning; toss and set aside.
- Prepare rice using your favorite method, adding 1/2 tablespoon of chopped, fresh parsley and 1 tablespoon of the butter to the cooking water; set aside.
- Meanwhile, add oil and 1 tablespoon of the butter to a large skillet and heat over medium high. Add shrimp and cook until tender and cooked through. Use a slotted spoon to remove shrimp and set aside.
- Add another tablespoon of butter to the pan drippings, then add mushrooms, green onions and basil and cook for 5 minutes.
- Sprinkle flour on top; cook and stir until flour lightly browns; slowly stir in stock and bring up to a boil. Reduce to a simmer, add salt, pepper, Cajun seasoning and hot sauce and cook for 5 minutes.
- Blend in sour cream, return shrimp to pan and heat through. Add splash of white wine and stir in remaining tablespoon of butter. Serve over rice and garnish with reserved parsley.
Notes:
May also be tossed with your favorite cooked pasta instead of served over rice. Substitute a can of well drained, sliced canned mushrooms for the fresh. Add 1/2 cup of frozen, thawed corn and crumbled, cooked bacon with the sour cream, if desired. If you don't have fresh basil or parsley available, use 1-2 teaspoons dried of each, or to taste. May also substitute leftover boiled and peeled shrimp, adding at the end just to warm through.
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