Butter
2 oz. chopped onion
6 mushrooms
6 stuffed olives
1 tsp. tomato puree
Dry white wine (1 c. or more)
Orange curacao (1 spirit measure)
1 lb. or more shrimp, dipped in flour
2 or 3 tbsp. cream

Put a little butter in pan. When hot, add onions, mushroom, and olives. Add tomato puree. When onions are nearly cooked, add wine and curacao. Add shrimp. Cook 10 or 15 minutes; add cream and serve over hot rice.