This is what Yesterdish is all about.
A family recipe provided by Jennifer Kiel of Washington, DC.
- 1 1/2 – 2 lb. shrimp, shelled and deveined
- 6 T. butter, melted
- 1 1/2 cup mushrooms, sliced
- 2 T. onion, minced
- 1 clove garlic, minced
- 3 T. flour
- 1 c. chicken consomme
- 1 t. catsup
- 1/2 t. Worcestershire sauce
- 1 c. sour cream (since some people don’t like sour cream I used 2 cups consomme)
- 1 T. dill seed
Cook shrimp in half the butter for 3-5 mins. Remove and keep warm. Add mushrooms to remaining butter, saute for 2 mins. Add onion and garlic. Saute until tender. stir and cook until thickened. Add catsup and Worcestershire sauce; remove from heat and quickly blend in sour cream and dill. Season to taste, add shrimp into mixture. Serve on rice. Yield 4-6 servings.
Here is your recipe. You know I had to improvise so much, I can’t remember just what I did to it. I’m sure I added green pepper and celery to stretch the shrimp and since it was difficult to find sour cream I added the second cup of consomme. But since I had to make my own chicken broth I think I used some milk just to cut down on the richness of the broth and probably added more flour for thickening. Jenny, in Turkey and Peru, I never could follow a recipe just as it was written. When a recipe called for sour cream in Turkey we used yogurt. It was so very cheap and I could not buy sour cream.
Well it is my bed time. Let me know if you tried this or not. I also remember dumping in some white wine.