Shrimp Victoria
This is a recipe I made when my husband and I operated our shrimp boat in Port Aransas, Texas. The recipe came from the Sea Grant College Program at Texas A&M University. It was always a hit when I served it. Also, it is much better if you can obtain fresh shrimp for this recipe.
This is a recipe I made when my husband and I operated our shrimp boat in Port Aransas, Texas. The recipe came from the Sea Grant College Program at Texas A&M University. It was always a hit when I served it. Also, it is much better if you can obtain fresh shrimp for this recipe.
- Carbohydrate 24.1665203109881 g
- Cholesterol 244.209 mg
- Fat 32.7265534374806 g
- Fiber 1.63030625604704 g
- Protein 27.8510571872953 g
- Saturated Fat 9.35432443749693 g
- Serving Size 1 1 Serving (325g)
- Sodium 470.95631249996 mg
- Sugar 22.536214054941 g
- Trans Fat 4.54749874999357 g
- Calories 503 calories
Step-by-step
- Saute shrimp and onion in margarine for 10 minutes or until shrimp are tender.
- (Watch carefully as shrimp cook quickly and overcooking is about the only way to go wrong in preparing a shrimp dish. As soon as they turn pink, they are ready.)
- Add mushrooms and cook for 5 minutes more.
- Sprinkle in flour, salt, and pepper.
- Stir in sour cream and cook gently for 10 minutes, NOT allowing mixture to boil.
- Serve over rice.
- Makes 4-6 servings.
Vibrant pink crustaceans emerge coated in a glossy, ivory sauce that balances rich dairy fat with the sharp pungency of alliums. This dish relies on careful thermal management to unite delicate proteins with an acid-leaning dairy base.
The Chemistry of Dairy and Heat
Proteins in sour cream curdle easily when exposed to temperatures exceeding 82 degrees Celsius. Cooking the sauce gently without boiling prevents the emulsion from breaking and separating into watery whey. Whisking one tablespoon of flour directly into the fat and aromatics coats the starch granules, shielding them so they gelatinize smoothly as the temperature rises. Raw shrimp require precisely 10 minutes in melted butter because their muscle fibers are short and tender, tightening rapidly under heat. Adding canned mushrooms after the initial sauté prevents them from releasing excess water prematurely, which would otherwise dilute the pan juices and ruin the sauce viscosity.
- Control heat by keeping burners on low after adding sour cream to prevent curdling.
- Substitute Greek yogurt at a 1:1 ratio if lower fat content is desired, though texture may thin slightly.
- Store leftovers in an airtight container for up to 48 hours; reheat gently over indirect low heat.
