And another thing…

I have to say, this one sounds good. I’ll probably try it. I’ll probably make homemade Spaetzle (Spätzle) and use them instead of the egg noodles. I’ll let you know!

Cream Shrimp Paprikash

1 pound fresh or frozen, peeled and deveined shrimp
2 cups medium egg noodles, uncooked
1 10-oz. package baby early peas in butter sauce
1 jar (2.5 oz.) sliced mushrooms, drained
1/2 cup chopped onion
2 tablespoons butter or margarine
1 cup dairy sour cream
1 3-oz. package cream cheese, softened
3/4 teaspoon salt
3/4 teaspoon paprika
Dash pepper
Greated Parmesan cheese, optional

Prepare shrimp and noodles according to package directions; drain and set aside. Cook peas according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until onion is translucent. Stir in sour cream, cream cheese, salt, paprika, and pepper. Gently fold in shrimp, peas, and noodles; heat to serving temperature but do not boil. Turn into serving disk and sprinkle generously with Parmasean cheese, if desired.

Makes 6 to 8 servings.

Technorati Tags: Paprikash, recipe, Seafood, Shrimp

This entry was posted on Saturday, March 22nd, 2008 at 11:50 am and is filed under Entrees, Mama's Kitchen, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.