shrimp lorraine

Categories: Seafood
Yield: 8 Servings

Measure	Ingredient
1½ cup	Celery; diced
1 cup	Onions; chopped
1 can	(4-oz) mushrooms; drained
2 tablespoons	Butter or margarine
1 can	Cream of shrimp soup
2 tablespoons	White wine or dry sherry
1 teaspoon	Salt
¼ teaspoon	Pepper
¼ teaspoon	Tarragon
1 pounds	Shrimp; cooked, peeled, deveined
1 tablespoon	Parsley; chopped
½ cup	Sour cream
	Rice; cooked, fluffy
8	Patty shells; optional

Saut‚ celery, onions and mushrooms in butter until tender crisp. Stir in soup, wine, seasonings and shrimp. Heat. Blend in sour cream and parsley.

Continued heating until hot through, but do not boil.

Serve over beds of fluffy rice or in patty shells. Serves 8.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .