2 lbs. shrimp
1 lb. fresh mushrooms
6-9 shallots, chopped
4 tbsp. butter
Salt, pepper, and paprika to taste
2 tbsp. olive oil
1/4 c. chopped parsley
1/4 c. sherry or Madeira wine
1 c. sour cream

Shell and devein shrimp. Remove stems from mushrooms. Melt butter, add oil and saute shallots for 2 minutes. Add mushrooms. Cook 10 more minutes, stirring frequently. Add parsley and wine. Let come to a boil and add shrimp. Cook 4-5 minutes or until shrimp turn pink. Season to taste with salt, pepper, and paprika. Stir in sour cream and heat thoroughly but do not boil. Serve with rice pilaf or kasha. Serves 4-6.

Variation: Omit mushrooms and add more shrimp.