Shrimp Victoria

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups shrimp stock (or chicken stock)
• 3 tablespoons sour cream
• 12 lb white button mushrooms, wiped clean and sliced
• 14 cup white onion, chopped
• 14 cup green onion, chopped (with tops)
• 2 tablespoons basil, chopped
• 14 cup heavy cream
• 60 shrimp, medium-size, peeled and deveined
• salt, to taste
• black pepper, freshly ground, to taste

1. Melt the butter in a small saucepan and add the flour.
2. Whisk over medium heat until the roux is pale blond, smooth and bubbly.
3. Bring the stock to a boil in a large saucepan.
4. Add the roux and mix well.
5. Add the sour cream and blend.
6. Add the mushrooms, onions, green onions and basil.
7. Simmer for 5 minutes.
8. Add the cream and stir well to blend.
9. Add the shrimp and continue to simmer until they turn pink, 3 to 4 minutes.
10. Season with salt and pepper, and serve immediately over the risotto cakes.

butter, allpurpose, shrimp stock, sour cream, white button mushrooms, white onion, green onion, basil, heavy cream, shrimp, salt, black pepper

Taken from www.food.com/recipe/shrimp-victoria-383763 (may not work)