Shrimp a la King

• 2 tablespoons butter
• 1 3/4 pounds shrimp, shelled and deveined
• Salt and freshly ground pepper to taste
• 2 tablespoons finely chopped shallots
• 1 sweet red bell pepper, cored, seeded and cut into small strips
• 13 pound mushrooms, thinly sliced
• 1/4 cup dry sherry
• 3/4 cup heavy cream

1. Heat the butter in a nonstick skillet.
2. Add the shrimp, salt, pepper and shallots.
3. Cook quickly, shaking and tossing the skillet, over high heat about 2 minutes.
4. Using a slotted spoon, put the shrimp on a warm dish.
5. Add the red pepper, mushrooms, salt and pepper to the skillet.
6. Cook, stirring, over medium-high heat until wilted, about 2 minutes.
7. Add the sherry and reduce to half.
8. Add the cream and cook over high heat about 2 minutes.
9. Return the shrimp to the sauce and cook just to heat through.
10. Serve with rice.

butter, shrimp, salt, shallots, sweet red bell pepper, mushrooms, sherry, heavy cream

Taken from cooking.nytimes.com/recipes/3933 (may not work)