Shrimp And Mushroon Polonaise

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CATEGORY	CUISINE	TAG	YIELD
Dairy	American		4	-6

INGREDIENTS

4	T	Butter
2		Scallions, chopped
1	lb	Mushrooms, sliced
2	pt	Sour cream
2	t	Salt
1/4	t	Pepper
2	oz	Madeira or cream sherry
2	t	Chopped parsley
1	lb	Small shrimp
1	T	Cornstarch, dissolved in a
		little water

INSTRUCTIONS

Serves 4-6 over rice or 8-10 as a crepe filling  Saute scallions and
mushrooms in butter for 5 minutes. Add sour cream,  salt, pepper, and
Madeira. Cook over medium heat until hot, being  sure not to let it
boil. Add shrimp and parsley and cook until shrimp  turn pink (usually
about 2-3 minutes). Add cornstarch and stir to  thicken. This may be
served over rice or as a crepe filling.  Source: American Seafood
Institute Wakefield, RI Posted to KitMailbox  Digest  by
gigimfg@ix.netcom.com on Jul 14, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 652 Calories From Fat: 513 Total Fat: 58.4g Cholesterol: 293mg Sodium: 1996.2mg Potassium: 821.9mg Carbohydrates: 11.5g Fiber: 1.2g Sugar: 10.3g Protein: 23.9g