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 Seafood Recipes » Shrimp Lorraine

Shrimp Lorraine

Category: Seafood
6 Servings
By: Unknown

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1 1/2 cups sliced celery
1 cup chopped onion
1 4-ounce can sliced mushrooms, drained
2 tablespoons butter or margarine
1 10-3/4 ounce can condensed cream of shrimp soup
1/2 pound peeled and deveined cooked shrimp
2 tablespoons dry sherry
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon tarragon leaves
1/2 cup sour cream
1 tablespoon chopped fresh parsley
3 cups hot cooked rice
Cook celery, onion and mushrooms in butter in large skillet over medium heat until tender crisp. Stir in soup, shrimp, sherry, salt, pepper and tarragon; heat thoroughly. Blend in sour cream and parsley. Continue heating until thoroughly heated, but do not boil. Serve over hot rice.


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