This is a recipe I made when my husband and I operated our shrimp boat in Port Aransas, Texas. The recipe came from the Sea Grant College Program at Texas A&M University. It was always a hit when I served it. Also, it is much better if you can obtain fresh shrimp for this recipe.
Saute shrimp and onion in margarine for 10 minutes or until shrimp are tender. (Watch carefully as shrimp cook quickly and overcooking is about the only way to go wrong in preparing a shrimp dish. As soon as they turn pink, they are ready.) Add mushrooms and cook for 5 minutes more. Sprinkle in flour, salt, and pepper. Stir in sour cream and cook gently for 10 minutes, NOT allowing mixture to boil. Serve over rice. Makes 4-6 servings.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4|
|Calories from Fat: 295 (59%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 244.2mg||75 %|
|Sodium 471mg||16 %|
|Potassium 435.5mg||11 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 22.5g|
|Protein 27.9g||40 %|
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Calories per serving: 503
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