Best 7 Shrimp Victoria Brennans Recipes

SHRIMP VICTORIA

Steps:

• Melt butter in a saucepan over medium heat.
• Add shrimp, onion and garlic.
• Saute for 5 minutes or until shrimp is almost tender.
• Stir in mushrooms, lemon juice and worcestershire sauce.
• Stir constantly for 5 minutes.
• Remove from heat.
• Stir in flour, seasoned salt and pepper.
• Add sour cream, stirring until well blended.
• Cook over low heat stirring occasionally until heated (do not boil).
• Sprinkle with parsley and serve immediately over cooked rice or pasta.

SHRIMP VICTORIA

Steps:

• Saute shrimp and onions in 4 T. butter, until shrimp are pink, about 2 minutes.
• Add mushrooms, and cook 5 minutes.
• Add remaining remaining 2 T. butter, flour, salt, and pepper. Mix well.
• Stir in sour cream, but do not boil.
• Serve hot over rice, flavored with juice of 1 large lemon.

VIVIEN'S FAVORITE SHRIMP

Steps:

• Add the soy sauce, chives, honey, curry powder and garlic to a small pot. Heat over low heat just to a simmer. Remove from the heat and chill in an ice bath.
• Combine the cooled marinade and the shrimp in a large bowl and toss to coat. Cover and let marinate for at least 10 minutes or up to 1 hour.
• Strain the shrimp and discard the marinade. Heat a large skillet over high heat. Once the skillet is super-hot, add the canola oil and then the shrimp; cook until the shrimp are pink and nicely-browned at the edges, 2 to 3 minutes per side.
• Transfer the shrimp to a serving dish and garnish with cilantro if desired. Serve immediately.

STEAKHOUSE SHRIMP COCKTAIL WITH SISTER SAUCES

Steps:

• Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely.
• To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces.
• Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine.
• Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine.

SHRIMP VICTORIA

Steps:

• 1. Saute onion in butter for 5 minutes. Add mushrooms, cook 5 minutes longer.
• 2. Add shrimp - cook only until they turn pink.
• 3. Sprinkle in flour, salt & pepper. Stir in sour cream & cook gently for 10 minutes. Do not boil. Serve over rice - garnish with parsley.

SHRIMP VICTORIA RECIPE

Steps:

• Saute shrimp and onion in butter for 10 minutes or until shrimp are tender. Add mushrooms and cook about 5 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook at low heat for about 10 minutes; do not boil. Serve over cooked rice.

RALPH BRENNAN'S JAZZ KITCHEN SHRIMP AND GRITS RECIPE - (4.1/5)

Steps:

• Grits Preparation: Combine butter, onion, and Andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste. Barbeque Shrimp Preparation: Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.