Ingredients

• 1 lb medium shrimp, peeled and de-veined
• 2 tablespoons onions, minced
• 2 tablespoons butter
• 1/4 lb mushroom, sliced
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons chili sauce
• 1 2/3 cups water
• 1 1/3 cups instant rice, uncooked
• 1 cup sour cream
• 1 tablespoon flour
• 1 tablespoon chives, chopped for garnish
• 1 tablespoon parsley, chopped for garnish

Instructions

1. 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.