2 lbs. shelled and deveined shrimp, fresh or frozen
1 c. uncooked rice
2 tbsp. butter
2 1/2 c. water
1 tsp. salt
1/4 lb. fresh mushrooms
1/2 c. sliced scallions or onion rings
3 tbsp. butter
3 or 4 tbsp. dry sherry or white wine

If shrimp are frozen, thaw on refrigerator shelf for seven hours or overnight. In heavy saucepan, spoon butter until lightly cook rice in two tablespoons browned. Add water; stir in salt and mushrooms. Cover tightly; cook over very low heat 20 to 25 minutes before lifting lid. Rice should be tender and all liquid should be absorbed. Remove from heat; fluff rice with fork.

About 10 minutes before rice is done saute scallions or onion rings in three tablespoons butter until tender but not browned. Add shrimp and saute, tossing lightly until bright pink, about 3 to 5 minutes. Stir in sherry and simmer about 2 minutes longer. Serve shrimp on rice. Makes 6 servings.