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Shrimp Dish With a Big Taste : Little Protein Goes a Long Way in This Recipe

September 25, 1986

Make a little protein go a long way with Shrimp Lorraine. Celery, onions and mushrooms are sauteed in butter until tender-crisp, then soup, Sherry, seasonings and shrimp are stirred in. Finally, sour cream and parsley are blended in and heated through before the mixture is served over hot cooked rice.

SHRIMP LORRAINE

1 1/2 cups sliced celery

1 cup chopped onions

1 (4-ounce) can sliced mushrooms, drained

2 tablespoons butter or margarine

1 (10 3/4-ounce) can cream of shrimp soup

2 tablespoons dry Sherry

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon tarragon

1 (8-ounce) package frozen peeled and deveined cooked shrimp, thawed

1/2 cup sour cream

1 tablespoon chopped parsley

3 cups hot cooked rice

Saute celery, onions and mushrooms in butter until tender-crisp. Stir in soup, Sherry, salt, pepper, tarragon and shrimp. Blend in sour cream and parsley and cook until heated through. Do not boil. Serve over rice. Makes 6 servings.

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