| 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
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