1 lb. raw Gulf shrimp, peeled & deveined
1 c. sour cream
1 sm. onion, finely chopped
1/4 c. butter
1 can (6 oz.) mushrooms
1 tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper

Saute shrimp and onions in butter for 10 minutes, or until shrimp are tender. Add mushrooms and cook for 5 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes not allowing mixture to boil. Serve over cooked rice. Serves 6.