A Classic New Orleans Shrimp Victoria Recipe
Creamy shrimp with mushrooms delivers comfort and elegance in one skillet. This dish brings together tender shrimp, rich shrimp stock, and a velvety sauce.
Fresh basil adds brightness. Mushrooms deepen the savory flavor. Every bite feels luxurious and satisfying.
You can make this meal on a weeknight. The steps stay simple. Build flavor from the start by using shrimp shells to create a quick, homemade stock. Make a smooth roux to thicken the sauce.
Sauté onions and mushrooms to unlock their natural sweetness. Then stir in sour cream and light cream for a silky finish. The shrimp cook in just minutes, so they stay plump and juicy.
This recipe uses everyday ingredients to create a restaurant-quality result. Rice makes the perfect base. It soaks up that delicious sauce. You control the heat level. Add a few drops of hot sauce for a kick or keep it mild for the whole family.
Home cooks feel confident with this recipe. The steps flow easily. The flavors come together beautifully. Serve this creamy shrimp dish when you want something comforting and special.
Enjoy a hot, fresh meal that tastes like you worked all day, even though it comes together fast. This will become a favorite at your table.
Cooking Tips to Help Home Cooks Prepare This Meal
Save those shells. Use shrimp shells to make a deeper, richer shrimp stock rather than discarding them.
Keep heat moderate. Bring the stock to a gentle simmer, not a rapid boil, to preserve its clean flavor.
Form a smooth roux. Whisk constantly so the flour doesn’t clump or brown too dark; a pale blonde color gives you a silky sauce later.
Prep ingredients in advance. Mince the onion, slice mushrooms, chop basil, and peel shrimp before you start cooking to keep the process smooth.
Sweat onions first. Cook onions until translucent to bring out sweetness without browning.
Brown the mushrooms. Let them release their moisture completely so you build deep umami flavor in the sauce.
Add roux gradually. Stir well as you combine it with the stock and vegetables to avoid lumps and get an even consistency.
Simmer to thicken. Keep the temperature low after adding sour cream and cream to prevent curdling.
Season in layers. Taste after each major addition—stock, cream, shrimp—to avoid over-salting in the end.
Cook shrimp just right. Remove the pan from heat as soon as the shrimp turn pink and firm to avoid a rubbery texture.
Customize heat. Add hot sauce to the sauce while simmering for gentle warmth or serve hot sauce at the table for optional spice.
Serve immediately. Spoon the creamy shrimp mixture over warm rice so the sauce doesn’t thicken too much as it cools.
Shrimp Victoria Recipe
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
Instructions
- Start by heating up the shrimp stock in a medium sized sauce pan. Bring it to a slow boil.
- While the stock is heating up, you can start preparing the roux (butter and flour) in another pan.
- Heat up a small sauce pan over medium heat. Melt the butter and then add the four. Using a whisk and stirring continuously, blend the flour and butter together until it forms a smooth, pale blonde roux and reserve.
To Prepare the Sauce
- Heat a a saucepan over medium heat. When hot, add the olive oil and the minced onion. Saute until the onions are translucent, 3 minutes.
- Add the mushrooms and cook until they release their moisture and begin to brown.
- When the stock is boiling, add the reserved roux and stir well to combine. Add this mixture to the onions and mushrooms.
- Add the sour cream and again stir well to combine.
- Add the fresh basil, reduce heat and simmer for 5 minutes.
- Add the light cream and continue simmering until the sauce begins to thicken. If you want to spice up this dish to give it some pizzazz, now's the time to add a few drops of hot sauce. You could also have some at the table to serve those who like it hot.
- Add the shrimp and cook until the shrimp are pink about three minutes.
- Season with salt and pepper and serve over rice.
Notes
April 1, 2014 Shrimp Victoria Recipe 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 of 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 overabundance of sherry.
Don’t overdo it, but deglazing the pan with a little sherry or Marsala wine after sauteing the onions might be worth a try.
Shrimp Victoria History
The history of Shrimp Victoria is rooted in the rich culinary traditions of the southern United States, particularly Louisiana, where seafood reigns supreme. While specific details regarding its origin are somewhat elusive, the dish likely emerged in the mid to late 20th century, reflecting the region’s love affair with fresh shrimp and rich, flavorful sauces.
Louisiana’s vibrant culinary landscape, influenced by a blend of French, Spanish, African, and Native American cuisines, provided the perfect breeding ground for the creation of Shrimp Victoria. With abundant fresh Gulf shrimp and a wealth of culinary expertise, it’s no surprise that this dish came to fruition in this coastal haven.
When I did a little research, I found it is from New Orleans and may have originated at 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 where I’ve had the pleasure of eating.
Brennans’ menu is described as SHRIMP VICTORIA—Gulf shrimp sautéed in butter with fresh basil and mushrooms served in a light cream sauce with parsley rice.
The name “Shrimp Victoria” itself conjures images of elegance and sophistication, evoking a sense of regal charm that befits its decadent nature. While the exact origins of the name remain unclear, it’s possible that the Victorian era, a period synonymous with opulence and refinement, inspired it.
Over the years, Shrimp Victoria has evolved and adapted to suit changing tastes and preferences. While the core components of succulent shrimp and creamy sauce remain constant, variations on the dish have emerged, incorporating different ingredients and cooking techniques to create unique interpretations.
Today, Shrimp Victoria can be found on menus across the country and beyond, beloved for its luxurious flavors and elegant presentation. Whether served in fine dining establishments or enjoyed at home with family and friends, this dish continues to captivate diners with its irresistible allure, carrying on a legacy that pays homage to Louisiana’s rich culinary heritage.
Ingredient Substitutions & Why They Work
| Original Ingredient | Substitution | Notes |
|---|---|---|
| Shrimp stock | Chicken or vegetable stock | Gives a milder flavor; consider adding seafood seasoning for depth |
| Butter | Olive oil or ghee | Use ghee for richness; olive oil keeps it lighter |
| All-purpose flour | Gluten-free flour or cornstarch | For cornstarch, mix 1 tbsp with 1 tbsp water to make slurry |
| Sour cream | Greek yogurt or crème fraîche | Greek yogurt adds tang; crème fraîche is richer and creamier |
| Olive oil | Vegetable oil or avocado oil | Neutral oils won’t overpower flavors |
| Mushrooms | Zucchini, bell peppers, or eggplant | Adjust cooking time; some vegetables release more moisture |
| Light cream | Half-and-half or coconut milk | Coconut milk adds subtle sweetness and creaminess; half-and-half keeps it traditional |
| Shrimp | Scallops, chicken, or firm white fish | Adjust cooking time to avoid overcooking |
| Fresh basil | Parsley, cilantro, or dried basil | Fresh herbs are preferred; dried herbs can be added earlier in cooking |
5 Responses
Sounds really good. I would like the wine deglazing sauce also. If I added coconut milk and curry; do you think it would work?
I added a splash of dry sherry with a dash of sriacha………wonderful
A suggestion: the original recipe from Brennan’s includes a pretty substanial amount (2T) of homemade Worcestershire sauce. Most of us don’t have the ambition to ferment anchovies, etc., so good ol’ Lea and Perrin’s is fine (I use significantly less than the recipe calls for; it’s potent & I suspect the homemade version is less so)—but it’s a pretty critical ingredient, IMO. It just may be that je ne sais quoi that you’re seeking. I also add a little pinch of cayenne; can’t recall if it’s original to the recipe or if I modified, but it works.
Hi Betsy, thanks for these tips. I’ll give them a try next time I prepare this dish. Thanks.
The recipe I had originally called for cayenne pepper, as opposed to hot sauce.