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 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 casserole and bake, covered in 350F for 20 minutes. Uncover and bake for 10 minutes longer or until hot and bubbly. Garnish with watercress. Makes 4 servings. Typed in MMFormat by firstname.lastname@example.org Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 18, 1999
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|Serving Size: 1 Serving (1041g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1567 (87%)|
|Amt Per Serving||% DV|
|Total Fat 174.1g||232 %|
|Saturated Fat 108.4g||542 %|
|Monounsaturated Fat 49.9g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 585.8mg||180 %|
|Sodium 629.4mg||22 %|
|Potassium 1374.4mg||36 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 40.3g|
|Protein 25g||36 %|
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Calories per serving: 1806
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