Ingredients
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1 lb medium shrimp, peeled and de-veined
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2 tablespoons butter
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1 teaspoon salt
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1/8 teaspoon pepper
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3 tablespoons chili sauce
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1 2/3 cups water
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1 1/3 cups instant rice, uncooked
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1 cup sour cream
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1 tablespoon flour
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1 tablespoon chives, chopped for garnish
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1 tablespoon parsley, chopped for garnish
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2 tablespoons onions, minced
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1/4 lb mushroom, sliced
Instructions
- Saute onion in butter until golden. Add shrimp and mushrooms and saute until shrimp are pink. Combine salt, pepper, chili sauce and water. Add to shrimp mixture and bring to a boil. Stir in rice, cover and simmer for 5 minutes. Combine sour cream and flour. Add to the shrimp and rice mixture and heat gently (do not bring to a boil). Divide between plates, garnish with chives and parsley and serve.