| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Canadian | Seafood, Main dish | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1 | Onion, finely chopped | |
| 1 | c | Sliced mushrooms ( 1/2 lb) |
| 1 | lg | Sweet red pepper, cut in slivers |
| 1 | lb | Large shrimp, shelled and deveined |
| 1/4 | c | Dry sherry |
| 2 | tb | Tomato paste |
| 2 | c | Light cream |
| 3 | tb | 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 350°F 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
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”