1/2 lb. shrimp
1 tbsp. minced shallots
1/8 c. butter (more if preferred)
1/4 lb. mushrooms
1/2 tbsp. flour
1/4 tsp. salt
Pepper to taste
1 1/2 tbsp. sherry
3/4 c. sour cream
Rice

Saute shrimp and shallots until shrimp are pink. Add mushrooms and cook 5 minutes (add more butter). Sprinkle with flour. Add sherry and sour cream. Cook until hot. Serve over rice.