Sherry Shrimp Supreme
|Medium raw shrimp||2 Pound|
|Fresh sliced mushrooms||1⁄2 Pound|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Tomatoes||2 , peeled and coarsely diced|
|Lite salt||1⁄2 Teaspoon|
|Sherry/Cooking sherry||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Drained cooked white rice||4 Cup (64 tbs)|
|Fat free wheat crackers||1⁄2 Cup (8 tbs), crushed (Snackwell'S)|
|Liquid butter buds||1 Tablespoon|
Shell and devein shrimp.
Wash; dry well on paper towels.
In a large non-stick skillet saute mushrooms, onion, and shrimp in 1/4 liquid Butter Buds, or chicken broth, about 3 minutes, or until shrimp turn pink.
Add tomatoes, lite salt, pepper, and paprika; simmer, covered, 5 minutes.
Stir in sherry and Worcestershire.
Combine evaporated skim milk and flour, stirring to make a smooth paste.
Stir flour mixture into shrimp mixture.
Bring to a boil, stirring constantly.
Reduce heat and simmer 1 minute.
Add rice; toss with fork, to mix, then heat.
Turn into a 2-qt.casserole dish that has been sprayed with a non-fat cooking spray.
Combine 1 Tbs. liquid Butter Buds with crushed crackers.
Sprinkle over top of casserole.
Run under broiler several minutes, just to brown top slightly.