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Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

6 ounces wild rice
2 pounds shrimp
2 tablespoons butter
1 tablespoon chopped shallots
2 ounces Brandy
1/2 cup velouté sauce

3 ounces sour cream
3 ounces heavy cream
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon white pepper

Cook wild rice according to directions on package.
Shell and devein shrimp. Rinse under cold water and drain. Melt butter in a sauté pan. Add shallots and cook over low heat for 5 minutes. Add shrimp and cook over high heat for 2minutes. Pour in the brandy and ignite.
Add the velouté sauce, sour cream, heavy cream, dill, salt and pepper. Stir to combine and bring to a boil. Do not overcook.
Pack hot rice in buttered ring mold. Invert onto serving platter. Spoon shrimp mixture in middle. Serve hot.

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