Shrimp and mushroon polonaise

4 -6

Ingredients

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

Directions

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

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