1 lb. fresh med. shrimp, peeled
1/4 c. finely chopped onion
3/8 c. butter
2 sm. cans mushrooms, drained
2 1/2 tbsp. flour
3 oz. dry white wine
1 c. sour cream
1/4 tsp. salt
Dash cayenne pepper

Place onion and butter in the center of a microwave-safe bowl (1 1/2 quart). Place shrimp around outside. Place mushrooms in center over butter and onions. Add wine all over top. Sprinkle flour mixed with salt and pepper over mushrooms. Cover and cook on HIGH for 4 minutes. Stir shrimp in with center mixture. Recover and cook 2 minutes more. Stir in sour cream and cook 1 minute more. DO NOT BOIL. Serve over rice. Serves 4.