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.

Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 4

saute quick liked cooklanytime main dish american shrimp dinner breakfast summer white meat free tree nut free nut free contains gluten red meat free contains fish contains dairy pescatarian

1/4 teaspoon salt
1 cup sour cream
1 tablespoon flour
1/2 cup onion finely chopped
1 dash cayenne pepper
1 lb. raw texas shrimp peeled and deveined
1/4 cup margarine or butter
1 6-oz can mushrooms
1/2 cups rice cooked

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

side dish

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.

Shrimp Victoria

Ingredients

Nutrition facts