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Shrimp Victoria, Gulf shrimp sauteed with mushrooms in a light creamy white wine sauce
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5 from 1 vote

Shrimp Victoria Recipe

Shrimp Victoria combines tender shrimp with a silky garlic-and-white-wine cream sauce for an easy, restaurant-worthy seafood dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: shrimp recipe
Servings: 4 servings

Equipment

  • large skillet

Ingredients

  • 1 cup shrimp stock can be made with the shells from the shrimp you are using
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream
  • 1 tablespoon olive oil
  • 1 small onion minced finely
  • ½ pound mushrooms
  • 2 tablespoons fresh basil chopped
  • ¼ cup light cream
  • 1 pound shrimp medium sized, peeled and deveined
  • salt & freshly ground pepper to taste
US Customary - Metric

Instructions

  • Pat the shrimp dry with paper towels and season lightly with salt and pepper.
    • Dry shrimp sear better and develop more flavor.
  • Heat a large skillet over medium-high heat and add butter and olive oil.
  • Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until just pink. Do not fully cook them through yet. Remove shrimp and set aside.
  • Lower the heat slightly and add the garlic. Cook for about 30 seconds until fragrant.
    • Do not brown the garlic or it may turn bitter.
  • Pour in the white wine and scrape up any browned bits from the pan. Simmer until reduced by about half.
  • Stir in the cream and cook gently for 2 to 3 minutes until the sauce slightly thickens.
    • Keep the sauce at a gentle simmer, not a hard boil.
  • Return the shrimp to the skillet and toss to coat in the sauce. Cook for another minute until the shrimp are fully cooked.
  • Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if needed.
  • Serve immediately over pasta, rice, or with crusty bread.

Notes

Enjoy! RG