Shrimp Victoria

If you have ever been to Brennan's in New Orleans, you know this dish. If not, you can enjoy a simple taste of The Big Easy at home.

1 lb Peeled and De-veined shrimp

 1/4 stick unsalted butter

 1/8 Cup Thinly sliced green onions

 1/8 Cup Finely Chopped fresh basil

 1/4 Cup white mushrooms Thinly Sliced

 2 oz dry white wine

 2 oz heavy cream

 1/2 tsp kosher salt or to taste

 Pinch of white pepper

 Pinch of cayenne

 1 tsp Worcestershire sauce

 1 Tbsp White Roux (Equal parts unsalted butter and flour, cooked together for 1-2 minutes)

 2 oz sour cream

  Melt the butter in a saute pan, add the Green Onions, Mushrooms, Basil, and Shrimp. Saute until the shrimp just start to turn pink. Add the white wine and cook for about 2 minutes. Add the Heavy Cream, Worcestershire and seasonings. Add the Roux, cook for 1-2 minutes more. Remove from the heat and stir in the sour cream, adjust the seasonings if necessary, serve immediately. Brennan's serves this over parsley rice, it goes well over pasta also.

   I sometimes replace the wine with spicy hot V8 to make this a little different