|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dill weed||1⁄2 Teaspoon|
|Canned beef broth||10 1⁄2 Ounce|
|Canned sliced mushrooms||2 Ounce|
|Cooked shrimp||2 Cup (32 tbs)|
|Yogurt||1 Cup (16 tbs), at room temperature|
Melt butter in chafing dish blazer pan.
Add onion and garlic; saute until onion is tender.
Stir in flour, salt and dillweed.
Remove from heat; stir in beef broth and mushrooms with liquid gradually.
Cook over medium heat, stirring constantly, until thick- ened.
Add shrimp; cook over low heat for 5 to 10 minutes.
Stir in yogurt; heat to serving temperature.
Do not boil.
Place blazer pan over hot water.
Serve shrimp mixture over rice or noodles.