1 tbsp. butter
1 onion, chopped
1 green pepper, chopped
1 can (4 1/2 oz.) mushrooms, drained
1 c. sour cream (8 oz.)
1 can condensed cream of shrimp soup
1 1/2 lb. peeled & deveined shrimp
Salt, pepper & garlic to taste
1 tbsp. wine or sherry
3 c. cooked rice

Saute onion and green pepper in butter. Add mushrooms, heat thoroughly. Add soup, beat but do not boil. Stir in sour cream; mix well. Add shrimp and cook until shrimp are pink (about 10 minutes). Add salt, pepper garlic and sherry. Mix well and then serve over cooked rice.