Shrimp and mushroon polonaise
4 -6
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 2 | bunches | Scallions; chopped |
| 1 | pounds | Mushrooms; sliced |
| 2 | pints | Sour cream |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 2 | ounces | Madeira or cream sherry |
| 2 | teaspoons | Chopped parsley |
| 1 | pounds | Small shrimp |
| 1 | tablespoon | Cornstarch; dissolved in a little water |
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@... on Jul 14, 1997