I discovered this recipe years ago and it’s been a favorite since then. Sometimes it will stay hidden for a year or two but then I find it again and my taste buds kick into overdrive. My recipes are not organized. I have a recipe box that’s full and then I have two drawers in the kitchen just piled with recipes. I really need to go through them and organize them but, that’s another story for another day. And to all of you that are organized…psshh!! ;P
This is a dish I would definitely serve to company, though I would double it. It’s very rich and tasty but, it’s also quick and easy. Serve with a salad, crusty bread for the buttery, cheesy goodness and a side of rice or baked potato and you’re good to go.
Ocean Springs Shrimp
1 pound cooked, cleaned, peeled and deveined large shrimp (I bought the 31-40 count)
1/2 lb. of mushrooms, sliced
3 T. butter
1 T. flour
salt and pepper to taste
1 c. sour cream
5 T. butter, well-softened
1 t. soy sauce
1/4 c. parmesan cheese
1 t. paprika
Place shrimp in a buttered, shallow baking dish just large enough to hold them in one layer. I used a 9 x 13. Sprinkle with salt and pepper.
In a skillet, saute the mushrooms in the 3 T. of butter until they are browned. (Optional: saute clove of minced garlic with mushrooms).
Add to the mushrooms: sour cream, softened butter, soy and salt and pepper to taste. Mix well.
Pour/spoon sauce over shrimp.
Sprinkle with parmesan cheese and paprika.
Bake for 10 minutes.
Oh man, how good does that look? Nom nom.
Okay this picture, not so pretty. Don’t let that fool you though, it really is a must try.
Serves: 4 or in our case 2 😉