Shrimp Viennese

I found this recipe on one of my favorite blogs. It looked quick and easy so I had to give it a shot. I changed a few things from the original recipe and I’m still thinking of a few changes I would like to make, but overall it’s a pretty good recipe. Follow the link at the bottom to find the original recipe.

This recipe came together quickly. I would be willing to double the sauce (everything from the onions to the dill) and maybe add an extra cup of rice. I found that if you use medium or large shrimp you don’t have to cut them in half, though cutting them in half does stretch the shrimp out nicely.

This is a very high fat meal, but I could justify making this a few times each winter. It really feels like a winter meal since there aren’t a ton of veggies in the recipe. You can always make this a little less bad for you by using fat free half and half instead of the heavy cream and using brown rice instead of white. Pair with a nice green salad for some balance.

¼ c. onion, chopped

4 garlic cloves
4 oz. mushrooms, sliced
4 T. butter
1 T. flour
½ c. chicken stock
½ c. heavy cream
2 T. lemon juice
1 T. white wine
1 tsp. dill
1 lb. shrimp, cooked, peeled, halved lengthwise
3 c. cooked rice

In a saucepan over medium heat, sauté onions, garlic and mushrooms in butter until onion is softened. Stir in flour until the mixture is thick. Stir in chicken stock, heavy cream, lemon juice, wine, and dill. Simmer over medium heat until sauce thickens, about 5 minutes. Add salt and pepper to taste. Stir in shrimp.

Place rice into an eight by eight baking dish and pour the sauce evenly over top. Cover pan with foil and bake at 350° for 15-20 minutes.

http://www.thefrugalgirl.com/2011/09/shrimp-veiness/#comments