1 lb. lg. shrimp
3 tbsp. butter
1/2 lb. mushrooms
2 tbsp. dry sherry
1 (8 oz.) container sour cream
2 tbsp. all-purpose flour
1/8 tsp. pepper
1 env. chicken-flavor bouillon
2 tsp. minced parsley for garnish

Shell and devein shrimp; rinse with running cold water and pat dry with paper towels.

In 10-inch skillet over medium high heat, in 2 tablespoons hot butter (1/4 stick), cook shrimp, stirring frequently, until shrimp turn pink and are tender, about 5 minutes. With slotted spoon, remove shrimp to bowl.

To drippings in skillet and 1 more tablespoon hot butter, add mushrooms and sherry; cook, stirring frequently, until mushrooms are tender. In cup, stir flour, pepper, bouillon, and 1 cup water until blended; stir into mushrooms. Cook mushroom mixture, stirring constantly, until sauce boils and thickens slightly. Reduce heat to low; stir in sour cream until blended. Return shrimp to skillet and cook over low heat, stirring, until shrimp are hot (do not boil). Pour stroganoff into serving bowl; garnish with parsley. Makes 4 main-dish servings. Serve over rice.