Captain Jack’s ShrimpContributed by Margie Gould Rath and Jack Goldberg
In a large skillet, melt butter. Sauté onions until limp. Add shrimp and cook for 2 minutes. Remove shrimp from the pan.
Add more butter to the pan (if necessary) and sauté mushrooms and peppers for 5 minutes or until cooked. Slowly add tomato paste and stir well.
Add cream, sour cream, and salt. Lower heat. Add cornstarch liquid to thicken.
Return shrimp to sauce and simmer for 15 minutes. Serves 6.
- 1½ lbs. shrimp, cooked
- 2 large onions, finely sliced
- 1 c fresh mushrooms
- ½ c green peppers, finely sliced
- 11/3 c light cream
- 1 T cornstarch, dissolved in a little cold milk
- 4 T butter
- 2 T tomato paste
- ½ c sour cream
- salt (to taste)