1 lb. peeled and cleaned shrimp
1/2 c. onions, chopped
3/4 c. mushrooms, sliced
1/4 c. butter, plus 2 tbsp.
3 tbsp. plain flour
1 c. chicken stock
1/2 c. sour cream
1/4 c. white wine
Rice, toast or patty shells

Cut large or medium shrimp in half or thirds. In large skillet or saute' pan, saute' shrimp in 2 tablespoons of butter until almost done. Remove shrimp to bowl leaving pan juices. To juices add 1/4 cup butter and melt. Add onions and mushrooms, cook until tender; blend in flour. Add chicken stock gradually; cook until thick, stirring constantly. Add sour cream, wine and shrimp. Salt and pepper to taste. Heat, stirring occasionally. Serve over hot rice, toast or patty shells.