|Shrimp||2 Pound, deveined|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs) (Fresh Preferred)|
|Minced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Consomme/Chicken stock / half stock and half white wine||1 Cup (16 tbs) (Chicken Bouillon Cubes May Be Used)|
|Chopped dill/Parsley dill||1 Tablespoon|
|Worcestershire sauce||1⁄2 Tablespoon|
|Thick sour cream||1 Cup (16 tbs)|
Melt 3 T.butter in large skillet, add shell fish and cook, turning several times, for 3-5 minutes.
Remove, keep warm.
In same skillet melt remaining butter; add mushrooms saute 2 minutes.
Add onion and garlic and saute till tender, not browned
Add 1 T.butter if needed.
Stir in flour then consomme, or stock and wine.
Cook till thickened.
Add Worcestershire and catsup.
Remove from heat and quickly blend in sour cream and dill.
Fold in shell fish and serve on fluffy rice.