No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (633g) Recipe makes 4 servings
Calories 880
Calories from Fat 369		(41%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 23.9g	119%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 274mg		91%
Sodium 743mg		30%
Potassium 869mg		24%
Total Carbohydrate 81.1g		27%
	Dietary Fiber 2.1g	8%
	Sugars 5.9g
Protein 38.7g		77%
detailed view... how is this calculated?

Shrimp Veloute

Recipe #381887 | 1¼ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Carol's Mistletoe Kitchen
Jul 17, 2009

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.

SERVES 4 (change servings and units)

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

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

Directions

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.