1 1/2-2 lbs. shrimp
6 tbsp. butter, melted
1 1/2 c. sliced mushrooms (fresh)
2 tbsp. minced onion
1 clove garlic, minced
3 tbsp. flour
1 c. chicken consomme
1 tsp. Worcestershire sauce
1 c. sour cream
1 tsp. catsup

Cook shrimp in half the butter, 3-5 minutes turning often. Remove and keep warm. Add mushrooms to remaining butter, saute 2 minutes. Add onion and garlic; saute until tender. Add more butter if necessary. Stir in flour and consomme, stir and cook until thickened. Add catsup and Worcestershire sauce; remove from heat and quickly blend in sour cream. Add shrimp and mix thoroughly. Serve on rice. Serves 4-6.