Shrimp lorraine

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
\N \N Rice; cooked, fluffy
8 \N 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, .

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