shrimp victoria

Shrimp Victoria Recipe From Bettys Cook NookTales From The Sea

I found this recipe folded in my Mom “Betty’s” index card holder. I recognized her handwriting immediately.

There’s no doubting Mom’s love for seafood as this recipe is one of several shrimp recipes I’ve discovered in her cookbook (surf the shrimp recipe archive).

While I tell a few funny stories on this food blog about my dislike for most types of seafood, this recipe is delicious, proving once again that my distaste for seafood is waning. Mom would be proud.

The Write Stuff

I look closer at the paper containing the recipe and notice the phone number “CA6-4141”. I was time-warped back to an era when phone numbers began with exchange names. Exchanges were phased out in the 1960s and 70s, so this would date the origin of this recipe back about 50 years ago. The number CA6-4141? “CA” stood for “Capitol” which translated to “22” so the full phone number would have been 226-4141. Confusing short-code, huh? Today San Antonio has 10-digit dialing like most large cities. The city’s newest area code 726 went into effect in 2017 and made me smile because 726 is my birthdate, July 26th.

Also on the paper recipe (below) I see The Clegg Company. A quick Google and this San Antonio Business Journal article popped-up in sight. I was surprised to learn that the then 104-year-old retailer was purchased by Herman Miller – the maker of the iconic Herman Miller Aeron chair. This very chair was one I sat on during my days working for a large internet consultancy that went belly up after the dot-com bust. That’s another long twisty, turbulent story for another day!

While stories like these likely don’t mean much to folks outside my family I include them here as an example of the amazing ways we are connected to the past if we’re open to it. All this from a Shrimp Victoria recipe scribbled on a notepad… and tucked away for more than 50 years!

Foodie Tips

  The rice was good but believe it or not I’m trying buttered toast on the next go (we were out of bread)!

  Not sure how to clean and devein your shrimp? I’ve included a couple of YouTube videos below that will show you how easy it is!

  I thought I was being fancy by letting my shrimp marinate overnight in the fridge. Turns out that it’s not really necessary! My online sleuthing showed that a 30-minute marinade should be fine but with an acid-based marinade (this recipe has lemon juice) the shrimp can turn “mushy” as the acid can start to break down the shrimp. I didn’t experience this with my dish, however!

  While stores may not be consistent in how they classify shrimp, when you’re at the seafood counter there’s a method to the madness for how many shrimp typically come per pound (this is indicative of their size). Resources that will be helpful include the Certi-Fresh Shrimp Sizing Guide you can print, and keep with your cookbooks (score!)… and the Farm to Table guide that provides some detail on larger-sized shrimp. Now you’ll be able to decipher shrimp-like code like PUD, P&D, U/15, and 61/70!

i. Time

Total prep: About 30 minutes.

ii. Ingredients

½ cup | unsalted butter (my grandmother “Nanny” insisted on Falfurrias)
1 ½ pounds | cleaned, raw shrimp
½ cup | onion, chopped
1 cup | fresh mushrooms, sliced
2 tablespoons | lemon juice
1 tablespoon | worcestershire sauce
2 tablespoons | flour
1 ½ teaspoons | seasoned salt
dash | fresh cracked black pepper
1 ½ cups | sour cream
1 tablespoon | fresh parsley, chopped
to serve | rice or buttered toast (optional)

Shrimp Victoria On The Stove

iii. What to do

1. In a large skillet over medium-high heat melt the butter. Cook shrimp and onion, stirring until the shrimp is almost tender, about 5 minutes.

Shrimp Victoria Recipe With Mushrooms

Shrimp Victoria With Sour Cream

A Mound Of Sour Cream? Texans “Yee Haw” About This!

2. Add the mushrooms, lemon juice and the Worcestershire sauce. Cook, stirring occasionally, for 5 more minutes. Remove from heat.

3. Stir in the flour, seasoned salt and black pepper. Then the sour cream. Return the skillet to the heat and cook over low heat stirring until hot, but not boiling.

Shrimp Victoria Recipe

4. Sprinkle with parsley. Serve at once over rice or buttered toast.

Yields 6 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Shrimp Victoria Recipe From Betty's Cook Nook

A Scan Of Mom’s Shrimp Victoria Recipe ~ Note The Suggested Pairings
For The Perfect Meal (see bottom of recipe)


steamed artichoke

A Steamed Artichoke Recipe From Betty's Cook Nook

Knock? Knock!

“Who’s there?”

“Artichoke!” “Artichoke, who?” 

“Arti chokes when he eats too fast!”

This was one of my most favorite childhood jokes. While many friends say I have a good sense of humor, my biggest deficit is I can count on one hand the funny jokes I can remember. Go figure!

Tasty Chokes

When I think of Mom, I think of her special white artichoke plates; these made frequent appearances for our great gatherings in the 1970s. I don’t think I’ve had an artichoke since then but was happy to be reunited with their taste as an adult – the artichoke reminds me of the great taste of an avocado – just with a different texture/composition.

Foodie Tips ~

  My Grandmother “Nanny” absolutely loved Falfurrias brand butter. If you want to make your taste buds happy, buy it!

  I never knew how to prepare this tasty deliciously awesome treat but I did my research and found THISTHIS and THIS!

  I’m a big fan of warm butter. I don’t have any butter warmers but will be looking to get some soon!

A Steamed Artichoke Recipe From Bettys Cook Nooki. ingredients

1 or more | fresh artichokes
1-2 | cloves (optional)
1 | lemon slice (optional)
1-2 | bay leaves (optional)
¼ cup | falfurias brand butter
1-2 teaspoons | lawry’s brand seasoned salt

ii. what to do

1. Wash the artichoke well and drain. Prepare the artichoke by cutting and discarding about ¾” – 1″ of the artichoke top as well as part of the stem. Some folks like to eat the stem but you can remove all of it if you have no plans on eating it.

2. If you want a “restaurant style” presentation, you can cut and remove the tops of the leaves as shown; this is typically done to remove the thorned tips of the leaves. Rub the top and bottom of the artichoke with lemon to help prevent discoloration.

3. You can boil, microwave or steam your artichoke. Mom always steamed her artichokes so this is how we’ll detail them here in this post. To do so, insert a steaming basket into a pot and fill with water (fill to just underneath the bottom of the basket). You can add a couple of cloves, a slice of lemon and a bay leaf to season the water.

4. Place the artichoke on top of the steaming basket, cover the pot with a lid and bring the water to a boil. Reduce heat and simmer the artichoke for 25-45 minutes – until the leaves are soft and they can be removed.

5. Just before the artichoke is done prepare the sauce by melting the butter and mixing some Lawry’s seasoned salt into it.

A Steamed Artichoke Recipe From Bettys Cook Nook

6. Remove the artichoke from the pan and place on a serving dish similar to the white one shown – below not the soup bowl I used (sorry, I don’t have the proper plates)! Remove a leaf, dip the bottom/root end into the sauce and place it in your mouth, dip side down, and pull the leaf through your teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

A Sample Artichoke Plate

7. Dip, pull, repeat until all leaves are gone! You can enjoy the artichoke heart by scraping out and discarding the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut it into pieces and dip into sauce to eat.

Delicious!

A Steamed Artichoke Heart

A Steamed Artichoke Heart That's Ready To Eat