Recipe: Shrimp Viennese

This creamy, luscious shrimp dish comes together quickly. Next time I would add some green vegetables in (okra would go well or broccoli or maybe ever some fresh spinach). This dish comes together in all of 10 minutes and is on the table in 30 so it’s pretty much the perfect weeknight meal. It makes 4 good sized servings as well.

Shrimp Viennese
Serves 4
  1. 2 tablespoons onion
  2. 6 mushrooms, sliced
  3. 1/4 cup (1/2 stick) butter
  4. 1 tablespoon flour
  5. 1/2 cup chicken broth
  6. 1/2 cup cream
  7. 2 tablespoons lemon juice
  8. 1 tablespoon white cooking wine
  9. 1 teaspoon dill
  10. 1 pound baby shrimp
  11. 2 cups cooked rice
  12. Extra: oregano, 2 cloves of garlic, cilantro, paprika
  1. In a saucepan over medium heat, saute onions and mushrooms in butter until onion is softened.
  2. Whisk in flour, chicken broth, cream, lemon juice, wine, and dill.
  3. Cook and stir over medium heat until sauce boils and thickens. Then turn off heat, stir shrimp in to sauce and season with salt and pepper.
  4. Place cooked rice into an baking dish and pour the sauce evenly over top.
  5. Cover pan with foil and bake at 350° F for 15-20 minutes, or until heated through.
Mab Made Food

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