Shrimp lorraine
8 Servings
Ingredients
| Quantity | 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 |
| Rice; cooked, fluffy | ||
| 8 | Patty shells; optional | |
Directions
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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