2 c. raw shrimp, peeled and deveined
2 tbsp. butter
2 tbsp. oil
4 mushrooms, finely sliced
2 tbsp. Marsala or dry vermouth
1 tbsp. mixed finely chopped red and green pepper
1/4 tsp. tomato paste
1 c. light cream
2 tbsp. sour cream
Salt and cayenne
1/2 tsp. dried red chili pepper (optional)
2 onions, sliced

Toss shrimp in 1 tablespoon foaming butter for 1 or 2 minutes. Remove, add 1 tablespoon butter and mushrooms. Cook briskly for 2 minutes. Add wine and peppers. Cook until liquid is reduced. Add a little more butter, if necessary. Stir in tomato paste.

Very slowly mix in cream, sour cream, and seasonings. Add shrimp and onions which have been cooked in butter until golden. Simmer very slowly until sauce is heated through and shrimp are pink. Serve on a bed of hot cooked rice.