1 stick butter
1 1/2 lbs. peeled and cleaned shrimp
1/2 lb. mushrooms, sliced
1/4 lb. cream cheese
1 c. sour cream
2 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 tbsp. parsley (important, fresh or dried)

Melt butter in skillet. Add shrimp and saute 2 minutes; add mushrooms and cook over low heat 6 minutes stirring frequently. Beat cream cheese until light and place in clean skillet, gradually add sour cream and bring to boiling point. Add salt, pepper, paprika and parsley. Combine with shrimp and mushroom mixture and simmer over very low heat until ready to serve. Serve with wild rice. Serves 6. May either be served in ramekins or large scallop shells.