Sour Cream Waffles with Shrimp Mushroom Topping
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Caraway seed||1⁄2 Teaspoon|
|Eggs||2 , lightly beaten|
|Sour cream||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
|For shrimp mushroom topping|
|Small shrimp||1 1⁄2 Pound, cooked and shelled|
|Button mushrooms||3⁄4 Pound|
|Sherry||250 Milliliter (1 Glass)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Cayenne pepper||To Taste|
In a large bowl, mix flour with baking powder, soda, and salt.
Add caraway seed.
In a medium-size bowl, mix eggs, sour cream, milk, and oil; blend well and pour all at once into flour mixture.
Stir batter until smooth.
Bake in a preheated waffle iron according to manufacturer's directions.
Keep waffles warm in a 200° oven until all are baked.
While waffles are baking, make shrimp-mushroom topping.
Slice the mushrooms and cook in some butter for 4 minutes.
Toss the shrimp in and cook for 2 minutes.
Pour on the sherry.
Add sour cream, cayenne pepper, and season to taste.
Thicken with a little cornstarch and mix to a paste with a little more sherry if necessary.
Pass shrimp-mushroom topping at the table to spoon over waffles.