Title: Shrimp with Red Peppers in Cream
Categories: Seafood, Main dish
Yield: 4 Servings

1/4 c Butter
1 Onion, finely chopped
1 c Sliced mushrooms ( 1/2 lb)
1 lg Sweet red pepper, cut in
-slivers
1 lb Large shrimp, shelled and
-deveined
1/4 c Dry sherry
2 tb Tomato paste
2 c Light cream
3 tb Cornstarch
1/2 c Plain yogurt
Salt and freshly ground
-pepper
Watercress

In skillet, melt butter over medium heat; cook onion, mushrooms and red
pepper for 5 minutes or until tender. With slotted spoon, remove
vegetables from pan and set aside.

Add shrimp to pan and sauté for 2 minutes or until bright pink. Stir in
sherry, tomato paste and 1 cup of the cream. Return vegetables to pan and
simmer for 5 minutes. Stir cornstarch into remaining cream and pour into
pan; simmer, stirring, until smooth and thickened. Stir in yogurt, and salt
and pepper to taste. Pour into 6 cup casserole and bake, covered in 350øF
for 20 minutes. Uncover and bake for 10 minutes longer or until hot and
bubbly. Garnish with watercress. Makes 4 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,
1999