SHRIMP IN SHERRY CREAM SAUCE

Shrimp in Sherry Cream Sauce image

Creamy microwaved shrimp over rice.

Provided by Aimee Pirkel

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups water
½ cup uncooked long-grain white rice
¼ cup chopped green onions
2 tablespoons butter
¼ cup all-purpose flour
⅛ teaspoon ground cayenne pepper
½ cup milk
¼ cup dry sherry
1 (4.5 ounce) can mushrooms, drained
1 pound medium shrimp - peeled and deveined
1 teaspoon minced fresh parsley

Steps:

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on HIGH for 20 seconds or until butter melts.
Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
Arrange shrimp around outer edges of the casserole dish. Spoon mushroom mixture into center of casserole. Cover with heavy-duty plastic wrap and microwave at HIGH 5 minutes or until mixture is thickened and shrimp are pink. Stir shrimp and mushroom mixture together. Spoon the mixture over rice. Sprinkle with parsley.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 30.3 g, Cholesterol 190.2 mg, Fat 8.7 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 4.5 g, Sodium 622.8 mg, Sugar 2.5 g