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

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