Shrimp Veloute

• 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

1. Melt butter in frying pan. Add onion and mushrooms. Saute until onion is soft and clear.
2. Stir in flour. Add milk, lemon juice and tomato sauce. Stir over heat until it is boiling and thickens.
3. Add shrimp, sour cream, sherry and pinch of garlic powder.
4. Turn into 2 quart casserole and bake uncovered at 350 degrees for about 30 minutes until bubbly hot.
5. 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.

butter, onion, mushroom, flour, milk, lemon juice, tomato sauce, shrimp, sour cream, sherry wine, garlic, rice, long grain rice, chicken stock, butter, parsley flakes, salt, garlic

Taken from www.food.com/recipe/shrimp-veloute-381887 (may not work)