AuthorRetroRuth
From the Marine Advisory Service, Texas A&M University, Texas Agricultural Extension Service and Sea Grant College Program
1 lb raw shrimp, peeled and deveined
1 cup sour cream
½ cup finely chopped onion
¼ cup butter
1 can (6 oz) mushrooms
1 tbsp flour
¼ tsp salt
Dash cayenne pepper
1 ½ cups cooked rice
1
Sauté shrimp and onion in butter for 5 minutes or until shrimp are tender. Add mushrooms and cook for 2 to 3 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, being careful not to boil mixture. Serve over rice.
Yield: Approximately 4 to 6 servings
Ingredients
1 lb raw shrimp, peeled and deveined
1 cup sour cream
½ cup finely chopped onion
¼ cup butter
1 can (6 oz) mushrooms
1 tbsp flour
¼ tsp salt
Dash cayenne pepper
1 ½ cups cooked rice
Directions
1
Sauté shrimp and onion in butter for 5 minutes or until shrimp are tender. Add mushrooms and cook for 2 to 3 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, being careful not to boil mixture. Serve over rice.
Yield: Approximately 4 to 6 servings