1 lb. shrimp
3 tbsp. butter
1/2 lb. mushrooms
2 tbsp. dry sherry
2 tbsp. flour
1/8 tsp. pepper
1 cube chicken bouillon
1 c. water
1 (8 oz.) container sour cream
Parsley for garnish

In skillet cook shrimp in butter until they turn pink and are tender (about 5 minutes). Remove shrimp to bowl. To drippings in skillet add 1 more tablespoon of butter, mushrooms, sherry. Cook until mushrooms are tender. Add bouillon cube. In cup, stir flour and pepper and 1 cup water until blended. Add to mushroom mixture and cook until thickened. Stir in sour cream. Add shrimp. Heat through. Serve over rice, Chinese noodles, or your favorite pasta.