Take my favorite crustacean, 20 minutes, and a few ingredients, mmmmmm, heaven.

     Not much to worry about here, sour cream and butter are about the worst offender in this recipe, so I'm not going to bother posting any warnings. Let's just get right to it.

Ingredients:

1 lb raw peeled shrimp
1 cup sour cream
1/2 cup finely chopped onion
1/4 cup butter (or margarine)
6 oz mushrooms
1 tbsp flour
1/4 tsp salt
liberal dash cayenne

1 1/2 cup cooked rice (preferably wild rice)

     Peel the shrimp first, this may be done ahead of time, but the fresher the shrimp, the better, don't wait too long. Start with the rice, especially if it's wild or brown rice.

     Saute the shrimp and onion for about 5 minutes (until shrimp are tender), then add the mushroons and cook 2 to 3 minutes more. Sprinkle in flour, salt, and pepper. Stir till even. Reduce heat and add sour cream, cook about 10 minutes, careful not to allow mixture to boil.

     Serve over rice with vegetable side dishes and salad. Serves 4. Best eaten at first serving, but don't worry. With any help at all, it won't last long enough to be leftovers.