Sherry shrimp supreme - butter busters^
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Medium raw shrimp, shelled and deviened |
| ¼ | cup | Liquid Butter Buds or fatfree chicken broth |
| ½ | pounds | Sliced fresh mushrooms |
| 1 | cup | Coarsely chopped onion |
| 1½ | cup | Coarsley diced tomato |
| ½ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Paprika |
| ⅓ | cup | Sherry or cooking sherry |
| 1 | teaspoon | Worcestershire sauce |
| ½ | cup | Evaporated skim milk |
| 2 | eaches | Tb flour |
| 4 | cups | Cooked white rice |
| ½ | cup | SnackWell's fatfree wheat crackers, crushed |
| 1 | each | Tb liquid Butter Buds |
Directions
Wash and dry shrimp with paper towels; set aside. In a large nonstick skilet, saute mushrooms onion and shrimp in Butter Buds about 3 minutes or until shrimp is pink. Add tomatoes, lite salt, pepper and paprika; simmer, covered 5 minutes. Stir in sherry and Worcestershire. Combine milk and flour to form a smooth paste; stir into shrimp mixture. Bring to a boil, stirring constantly. Reduce heat and simmer 1 minute. Add rice; toss with fork to mix, then heat.
Turn into a 2-qt. caserole dish that has been sprayed with Pam.
Combine Butter buds and crushed crackers, sprinkle over top and run under broiler unitil browned slightly. Per serving: 292 cal., 2.3g fat., 155mg chol., 2g fiber, 26g pro., 37g carb., 266mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95