7 tbsp. butter, divided
1 lb. shrimp, shelled and deveined
10 oz. mushrooms, sliced
2/3 c. uncooked rice
1/2 c. frozen peas
1/2 onion, finely chopped
3 tbsp. flour
1/4 tsp. salt
1/2 tsp. paprika
2 c. half and half
4-5 tbsp. dry sherry

Melt 2 tablespoons butter in skillet. Saute shrimp until pink; set aside. Add 2 more tablespoons butter to skillet; saute mushrooms and onion until soft and liquid has evaporated. Set aside.

Boil the uncooked rice for 20 minutes or until done to taste. During the last 10 minutes of cooking, throw in frozen peas. Drain rice and pea mixture into colander.