1/2 onion, chopped
1/ 4 cup butter, melted
2 to 3 pounds peeled and de-veined shrimp
1/2 pound mushrooms, sliced
1 teaspoon Salt
1/8 teaspoon pepper
1/2 cup salsa sauce
1 and 1/3 cups precooked rice
1 and 2/3 cups water
1 cup sour cream
1 tablespoon flour
1 tablespoon chopped parsley or snipped chives
Sauté onion in butter. Add shrimp and mushrooms;
cook and stir until shrimp are pink. Add salt, pepper
and salsa sauce to mixture; bring to a boil.
Cook rice in water; drain. Combine sour cream and flour;
add to rice. Combine shrimp and rice mixtures.
Heat slowly; sprinkle with parsley or chives.
