1 lb. medium shrimp, peeled and deveined
1/4 c. chopped onion
4 tbsp. butter
1/2 lb. mushrooms, quartered
1 tbsp. butter
1 tbsp. flour
1 c. sour cream
salt and pepper to taste
1 yellow bell pepper
1 red bell pepper

In large skillet, saut shrimp and onions in 4 tablespoons butter until shrimp are pink. Add mushrooms and cook 5 minutes. Stir in 1 tablespoon butter, the flour, salt and pepper and cook for 1 minute. Slowly stir in sour cream, blending until hot and smooth. Pour into chafing dish and garnish with strips of red and yellow pepper. Excellent over rice or pasta.