| 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)
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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