Shrimp in Sherry Cream Sauce
Yield: 4 servings
Exchanges per serving:
2 Lean Meat
1 pound unpeeled medium-size fresh shrimp
2 tablespoons reduced-calorie margarine
1 ½ cups sliced fresh mushrooms
¼ cup chopped green onions
¼ cup all-purpose flour
1/8 teaspoon ground red pepper
½ cup skim milk
¼ cup dry sherry
2 cups cooked long-grain rice (cooked without salt or fat)
1 teaspoon minced fresh parsley
1. Peel shrimp, and devein, if desired. Set shrimp aside.
2. Melt margarine in a medium nonstick skillet; add mushrooms and green onions, and saute 2 to 3 minutes or until tender.
3. Combine flour and next 3 ingredients in a medium saucepan; add mushroom mixture, and cook over medium heat until thickened, stirring often. Add shrimp. Cook 3 to 5 minutes or until shrimp turn pink, stirring often.
4. To serve, spoon shrimp mixture over rice, and sprinkle with parsley. Serve with thin breadsticks, if desired (breadsticks not included in analysis).