Shrimp in Sherry Cream Sauce recipe

4 servings

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

In a saucepan bring water to a boil.

Add rice and stir.

Reduce heat, cover and simmer for 20 minutes.

Combine onions and butter in a 2 quart, microwave safe, casserole dish.

Microwave, uncovered, on HIGH for 20 seconds or until butter melts.

Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.

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.