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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.


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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