1 lb. cooked, peeled, and cleaned Maine shrimp, fresh or frozen
3/4 c. chopped onion
3/4 c. sliced mushrooms
1/4 c. butter, melted
3 tbsp. flour
1 c. chicken bouillon
1/2 c. sour cream
1/4 c. dry white wine
Rice, toast points or pastry

Thaw frozen shrimp. Cook onion and mushrooms in butter until tender. Blend in flour. Add chicken bouillon gradually and cook until thick, stirring constantly. Add sour cream, wine, and shrimp. Heat, stirring occasionally. Serve over hot fluffy rice, toast points, or in pastry shells. Makes 6 servings.