Shrimp In Sherry Cream Sauce

• 1 pound unpeeled medium-size fresh shrimp
• 2 Tablespoons margarine
• 1 1/2 cups sliced fresh mushrooms
• 1/4 cup chopped green onions
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground pepper
• 1/2 cup skim milk
• 1/4 cup dry sherry
• 2 cups cooked long-grain rice (cooked without salt or fat)
• 1 teaspoon minced fresh parsley

1. 1) Peel shrimp, and devein, if desired. Set shrimp aside.
2. 2) Melt margarine in a medium skillet; add mushrooms and green onions, and saute 2 to 3 minutes or until tender.
3. 3) Combine flour and next 3 ingredients in a medium saucepan; add mushrooms mixture, and cook over medium heat until thickened, stirring often. Add shrimp. Cook 3 to 5 minutes or until shrimp turn pink, stirring often.
4. 4) To serve, spoon shrimp mixture over rice, and sprinkle with parsley. Serve with thin breadsticks if desired.

shrimp, margarine, mushrooms, green onions, allpurpose, ground pepper, milk, sherry, rice, parsley

Taken from www.epicurious.com/recipes/member/views/shrimp-in-sherry-cream-sauce-52437001 (may not work)