|Green shrimp/1 lb (500 g) fresh scallops||1 Pound, medium-sized, 500 g|
|Butter||1⁄4 Cup (4 tbs), 60 ml|
|Curry powder||1 Teaspoon, 5 ml|
|Mushrooms||1⁄2 Pound, 250 g|
|Flour||2 Tablespoon, 30 ml|
|Dry sherry||1⁄4 Cup (4 tbs), 60 ml|
|Sour cream||1 1⁄4 Cup (20 tbs), 310 ml|
Peel and butterfly the green shrimp by cutting inside the curve but without detaching.
If you are using scallops, split in half on the thickness.
Place in an 8-inch (20 cm) round microwave-safe dish the butter and green onions.
Microwave 1 minute at HIGH.
Add the curry powder, stir until well mixed, add the shrimp or scallops and the mushrooms.
Micro wave 3 minutes at HIGH.
Stir in the flour until well blended.
Add the sherry and stir.
Microwave 2 minutes at MEDIUM-HIGH.
Stir thoroughly and set aside until ready to serve, as this portion of the recipe can be prepared 1 to 2 hours ahead of time.
Do not refrigerate.
To reheat, microwave 2 minutes at MEDIUM-HIGH, stir well, add the sour cream, salt and pepper to taste, stir to mix and heat at MEDIUM 3 to 4 minutes, or until hot.
Serve in a nest of long grain rice stirred with lots of chopped parsley.