Shrimp Victoria

Many years ago there was this wonderful little seafood restaurant in Galveston, Texas that my cousin's husband owned. One of his signature dishes was the recipe that I am sharing with you today.



1 lb Peeled and Deveined Shrimp

1/4 stick Unsalted Butter

1/8 Cup Thinly sliced Green Onions

1/8 Cup Fresh Basil, finely minced

1/4 Cup White Mushrooms, sliced thin

2 oz Golden Sherry

2 oz Heavy Cream

1/2 tsp Kosher Salt or to taste

Pinch of White Pepper

Pinch of Cayenne

1 tsp Homemade Worcestershire Sauce** (See Below), Lea and Perrins works just as well

1 Tbsp White Roux (Equal parts Unsalted Butter and Flour, cooked together for 1-2 minutes)



Melt the butter in a saute pan, add the Green Onions, Mushrooms, Basil, and sautee until the onions are transparent.  Add Shrimp. Saute until the shrimp just start to turn pink. Add the sherry 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. Serve this over parsley rice, it goes well over bow-tie pasta also.





Homemade Worcestershire Sauce

2 Tbsp Olive Oil

3 Medium Onions, Chopped

5 Serrano or Jalapeno Chilies, Chopped

10 Garlic Cloves, Chopped

1 Tbsp Black Peppercorns

2 oz. Anchovy Fillets

4 Cups Water

2 Quarts Distilled White Vinegar

2 Cups 100% Pure Cane Syrup

2 Cups Dark Corn Syrup

1 Cup Molasses

1 tsp. Whole Cloves

2 Tbsp Kosher Salt

2 Peeled and Chopped Lemons

3 Tbsp Tamarind Paste

1/2 lb Fresh Horseradish, Peeled & Grated



Combine the oil, onions, chilies, and garlic in a Heavy Dutch Oven (I like Cast Iron), saute until the onions are slightly softened. Add the remaining ingredients, bring to a boil. Simmer, stirring occasionally, until the mixture coats the back of a spoon, about 3 hours. Strain. Refrigerate.



**If you like, put this in sterilized mason jars, screw on hot lids tightly, and place in a hot water bath, covering the jars by 1 inch. Boil for 15 minutes then remove and let cool. Check the seals, tighten the lids. Keep in a cool, dark place indefinitely. Refrigerate after opening.