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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Canadian Main dish, Seafood 4 Servings

INGREDIENTS

1/4 c Butter
1 Onion, finely chopped
1 c Sliced mushrooms, 1/2 lb
1 Sweet red pepper, cut in
slivers
1 lb Large shrimp, shelled and
deveined
1/4 c Dry sherry
2 T Tomato paste
2 c Light cream
3 T Cornstarch
1/2 c Plain yogurt
Salt and freshly ground
pepper
Watercress

INSTRUCTIONS

In skillet, melt butter over medium heat; cook onion, mushrooms and
red pepper for 5 minutes or until tender.  With slotted spoon, remove
vegetables from pan and set aside.  Add shrimp to pan and sauté for 2
minutes or until bright pink.  Stir in sherry, tomato paste and 1 cup
of the cream.  Return  vegetables to pan and simmer for 5 minutes.
Stir cornstarch into  remaining cream and pour into pan; simmer,
stirring, until smooth and  thickened. Stir in yogurt, and salt and
pepper to taste.  Pour into 6  cup casserole and bake, covered in
350øF for 20 minutes.  Uncover  and bake for 10 minutes longer or
until hot and bubbly.  Garnish with  watercress. Makes 4 servings.
Typed in MMFormat by cjhartlin@msn.com  Source: Canadian Living Rush
Hour Cookbook  Posted to MM-Recipes Digest V4 #10 by
cjhartlin@email.msn.com on Mar  18, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 517
Calories From Fat: 321
Total Fat: 36.6g
Cholesterol: 254.4mg
Sodium: 858.3mg
Potassium: 676.7mg
Carbohydrates: 22.1g
Fiber: 2.1g
Sugar: 6.8g
Protein: 22.5g


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