HERE YOU GEAUX! Our September Gumbo House Recipe of the Month... SHRIMP VIVIAN - 3 bacon strips, fried and crumbled - 3 TBS butter - 3 TBS flour - 2 cups vegetable stock - 1/4 cup sour cream - 1/2 lb. sliced mushrooms - 1/4 cup chopped green onion tops - 1 TBS dried basil - 1/2 cup frozen corn - 1/3 cup heavy cream - 1 1/2 lbs. shrimp, peeled and cleaned - Cajun or Creole seasoning to taste Over a low heat, melt butter and add flour slowly. Stir constantly about 15 minutes until mixture is a nice golden “roux”. Set aside. In a 6-quart non-stick pot, bring stock to a boil. Add “roux” and blend. Add sour cream, mushrooms, onion, green onion, and basil. Blend well. Simmer 10 minutes. Add corn, bacon and cream. Blend well. Simmer until mixture thickens a bit, then add shrimp. Season and cook 20 minutes or until shrimp turn pink. Serve in soup bowls with biscuits or French bread on the side. Enjoy!
Posted on: Thu, 05 Sep 2013 01:00:17 +0000
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