Shrimp over Rice: Seafood and Aquaculture

Seafood-4202

Ingredients
1/2	cup butter
1	cup fresh mushrooms, sliced
1/4	cup Florida onion, finely minced
	dash of garlic powder
3	tablespoons flour
1/4	cup Florida white wine
1	cup chicken broth
1	cup sour cream
1	tablespoon Florida parsley, chopped
2	pounds medium Florida shrimp, cooked, shelled and deveined

Preparation
Melt butter and sauté mushrooms and onion. Add garlic powder and stir in flour. Blend in wine and chicken broth; cook until sauce thickens. Lower heat and add sour cream. Do not boil. Add parsley and shrimp just before serving. Serve over rice. Yield 6 servings Nutritional Value Per Serving Calories 400, Calories From Fat 216, Total Fat 24g, Saturated Fat 16g, Trans Fatty Acid 0, Cholesterol 297mg, Total Carbohydrate 8g, Protein 33g, Omega 3 Fatty Acid 0.75g