Shrimp in Sherry Sauce

We especially like seafood, and this dish is both simple and great tasting.  The sherry makes this dish.  You can choose rice instead of noodles just as easily.                    

                Shrimp in Sherry Sauce on Noodles

  6       ounces  Canned Mushroom -- drain and reserve

  2       tablespoons  Butter

  1        cup  Onion -- finely chopped

  ½     cup  Celery -- finely sliced

  2       tablespoons  Flour

  1        cup  Sour Cream

  12      ounces  Frozen Cooked Shrimp -- thawed and drained

  1/4    cup  Sherry

  6        ounces  Egg Noodles

  1/4    cup Parmesan Cheese -- grated

Drain mushrooms.  Save 1/2 cup liquid (add water if necessary) and set aside.  Melt butter, sauté vegetables.  Add mushrooms and flour; stir until well blended.  Combine sour cream and mushroom liquid; add to vegetable mixture, stirring well.  Add thawed and drained shrimp and sherry; cook over low heat 5 minutes.  Serve over hot buttered noodles.  Top with sprinkle of parmesan.

Serves 4

Equal amount of crabmeat can be substituted for shrimp.

Per Serving: 422 Calories; 21g Fat (46.8% calories from fat); 12g Protein; 43g Carbohydrate; 5g Dietary Fiber; 85mg Cholesterol; 409mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.