6 tbsp. butter
3 shallots, finely chopped
1 1/2 lbs. shrimp, shelled and deveined
1/2 lb. mushrooms, sliced
2 tbsp. flour
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. thyme
2 c. sour cream
3-4 tbsp. cooking sherry (optional)

Melt butter and saute the shallots until tender but not browned. Add the shrimp and cook over high heat, stirring occasionally, 5 minutes or until shrimp just turn pink. Add mushrooms and cook 3 minutes longer.

Sprinkle with the flour, salt and pepper and cook, stirring, 2 minutes. Sprinkle with the thyme, and gradually stir in the sour cream over low heat. Bring the mixture just to a boil, but do not allow to boil or it will curdle. Stir in sherry.