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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp each butter and flour
3 cups shrimp stock
3 tbsp sour cream
1/3 lb mushrooms, sliced
1/4 cup minced white onions
4 green onion tops, minced
2 tbsp chopped sweet basil
1/4 cup heavy cream
60 medium shrimp (2 lb), deveined and peeled
Salt and pepper, to taste
Melt butter in saucepan, add flour and whisk until roux is smooth, bubbling and pale blond. Set aside. Put stock in 3-quart saucepan and bring to rolling boil. Add the roux and mix well. Add sour cream and blend thoroughly. Add mushrooms, onions, green onions, and basil.
Simmer 5 minutes. Add cream and stir well. Continue to simmer on low heat and add shrimp. Correct seasoning with salt and pepper. Simmer 5 minutes. Serve over cooled pasta.
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
3 tbsp each butter and flour
3 cups shrimp stock
3 tbsp sour cream
1/3 lb mushrooms, sliced
1/4 cup minced white onions
4 green onion tops, minced
2 tbsp chopped sweet basil
1/4 cup heavy cream
60 medium shrimp (2 lb), deveined and peeled
Salt and pepper, to taste
Melt butter in saucepan, add flour and whisk until roux is smooth, bubbling and pale blond. Set aside. Put stock in 3-quart saucepan and bring to rolling boil. Add the roux and mix well. Add sour cream and blend thoroughly. Add mushrooms, onions, green onions, and basil.
Simmer 5 minutes. Add cream and stir well. Continue to simmer on low heat and add shrimp. Correct seasoning with salt and pepper. Simmer 5 minutes. Serve over cooled pasta.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.