Served as main dish. Non-vegetarian.

1.5 cups Water

1/2 cup long-grain White Rice

1/4 cup chopped Green Onions

2 Tablespoons Butter

1/4 cup All-purpose Flour

1/8 teaspoon ground Cayenne Pepper

1/2 cup Milk

1/4 cup dry Sherry

4.5 oz Mushrooms, drained

1 lb medium Shrimp - peeled and deveined

1 teaspoon minced fresh Parsley

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on high for 20 seconds or until butter melts. Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth. Arrange shrimp around outer edges of the casserole dish. Spoon mushroom mixture into center of casserole. Cover with heavy-duty plastic wrap and microwave at high 5 minutes or until mixture is thickened and shrimp are pink. Stir shrimp and mushroom mixture together. Spoon the mixture over rice. Sprinkle with parsley.

Preparation time: 10 minutes

Cooking Time: 30 minutes

Serves: 4

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