Shrimp In Sour Cream
|Small shrimp||2 Pound, cooked and shelled|
|Button mushrooms||3⁄4 Pound|
|Sherry||50 Milliliter (1 Glass)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Fluffy pastry shells||1 Large|
Slice the mushrooms and cook in some butter for 4 minutes.
Toss the shrimp in and cook for 2 minutes.
Pour on the sherry and let stand for 1 hour to marinate.
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.
Fill the pastry cases and heat in an oven for 15 minutes.
Serve immediately while hot.