1 1/2 pounds small shrimp, cleaned and deveined
1 cup water
1 pound fresh mushrooms, cleaned, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 cup dry white wine
1 tablespoon chicken bouillon granules
1/2 teaspoon nutmeg
Creole seasoning, to taste
2 cups light cream
2 tablespoons dry sherry
Put shrimp and water in blender (a third at a time) and process until very finely chopped. Set aside.
In large saucepan, sauté mushrooms in butter until liquid evaporates. Remove from heat. Stir in flour to coat. Slowly stir in wine. Add bouillon powder, seasonings and shrimp mixture. Simmer, covered, for 10 minutes, stirring often. Add cream and heat thoroughly. Do not boil. Add sherry. Just before serving, garnish with fresh parsley or chives.
Serves 6 to 8.
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