A Classic New Orleans Shrimp Recipe (Updated)
This recipe was sent to me from a home chef who liked the my website. She said this is one of her favorite meals to cook for her family. When I did a little research, I found it is from New Orleans and may have originated at the famous the famous Brennan’s restaurant. I did find a reference to it saying it was also served at Commander’s Palace, another famous dining institution I’ve had the pleasure of eating at.
No matter where it came from, there are a couple of ingredients that must be included besides shrimp and they are fresh basil and sour cream. I also noted all the versions I’ve seen of this recipe include mushrooms so let’s call it three key ingredients besides shrimp.
On Brennans’ menu, they describe it as
SHRIMP VICTORIA – Gulf shrimp sautéed in butter with fresh basil and fresh mushrooms served in a light cream sauce with parsley rice.
For those of you looking for a quick and easy meal without a lot of fuss, this is a recipe for you. Enjoy
April 1, 2014 Update
I prepared this recipe last night after posting it over 10 years ago. It was good but I thought it was a little bland and both my kids agreed with me. So I’m going to make a few changes to make it better based on what I’ve learned over the past few years including sauteing the onions and mushrooms before adding the shrimp stock.
I would also suggest trying to spice it up by adding a few drops hot sauce like sriracha. My wife told me her mother prepared a similar dish she called Shrimp Louisiana but all she can remember about it was the over abundance of sherry. Don’t overdo it, but I think deglazing the pan with a little sherry or Marsala wine after sauteing the onions might be worth a try.
Some More To Know About Working With Shrimp