Newburg Seafood Pots

• 10 ounces refrigerated flaky buttermilk biscuits
• 1 pound uncook medium shrimp, peel and devein
• 1 tablespoon dry sherry optional
• 3 tablespoons I Can't Believe It's Not Butter!(R) Spread
• 10 ounces mushrooms sliced
• 1/4 cup onions
• 1 package knorr newburg sauc mix
• 3/4 cup milk
• 1/2 cup water

1. Prepare biscuits according to package directions; set aside.
2. Meanwhile, in medium bowl, toss shrimp with sherry and season, if desired, with salt and ground black pepper; let stand 10 minutes.
3. In 12-inch nonstick skillet, melt 1 tablespoon Spread over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
4. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook mushrooms and onion, stirring occasionally, 4 minutes or until vegetables are tender.Stir in Knorr(R) Newburg sauce mix blended with milk and water. Bring to a boil over medium-high heat, stirring constantly. Return shrimp to skillet and heat through. To serve, pour shrimp mixture over biscuits.

buttermilk, shrimp, sherry optional, i, mushrooms, onions, milk, water

Taken from www.yummly.com/recipe/Newburg-seafood-pots-297845 (may not work)