Shrimp With Red Peppers In Cream
|Butter||50 Milliliter (1/4 cup)|
|Onion||1 , finely chopped|
|Sliced mushrooms||250 Milliliter (1 cup)|
|Sweet red pepper||1 Large, cut in slivers|
|Large shrimp||1 Pound, shelled and deveined (500 gram)|
|Dry sherry||50 Milliliter (1/4 cup)|
|Tomato paste||25 Milliliter (2 tablespoon)|
|Light cream||500 Milliliter (2 cups)|
|Cornstarch||45 Milliliter (3 tablespoon)|
|Plain yogurt||125 Milliliter (1/2 cup)|
|Freshly ground pepper||To Taste|
In skillet, melt butter over medium heat; cook onion, mushrooms and red pepper for 5 minutes or until tender.
With slotted spoon, remove vegetables from pan and set aside.
Add shrimp to pan and saute for 2 minutes or until bright pink.
Stir in sherry, tomato paste and 1 cup (250 mL) of the cream.
Return vegetables to pan and simmer for 5 minutes.
Stir cornstarch into remaining cream and pour into pan; simmer, stirring, until smooth and thickened.
Stir in yogurt, and salt and pepper to taste.
Pour into 6 cup (1.5 L) casserole and bake, covered, in 350Â°F (180Â°C) oven for 20 minutes.
Uncover and bake for 10 minutes longer or until hot and bubbly.
Garnish with watercress.