Shrimp In Sherry Cream Sauce

• 1 1/2 cups water
• 1/2 cup uncooked long-grain white rice
• 1/4 cup chopped green onions
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground cayenne pepper
• 1/2 cup milk
• 1/4 cup dry sherry
• 1 (4.5 ounce) can mushrooms, drained
• 1 pound medium shrimp - peeled and deveined
• 1 teaspoon minced fresh parsley

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on HIGH for 20 seconds or until butter melts.
3. Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
4. 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.

water, longgrain white rice, green onions, butter, allpurpose, ground cayenne pepper, milk, sherry, mushrooms, shrimp, parsley

Taken from www.allrecipes.com/recipe/12838/shrimp-in-sherry-cream-sauce/ (may not work)