Cookin’ with THE CHRONICLE

Oh my goodness! Let’s eat some shrimp! Yum! Living near the coast of Georgia made getting shrimp easy. But you can enjoy with grocery-store sourced shrimp.

Shrimp Tetrazzin

2 Tbsp. butter 1 med. onion, minced 8 oz. Shelled shrimp 8 oz. Fresh sliced mushrooms (or canned) ¼ cup flour ¼ cup mayonnaise 1 cup milk 1 cup cream ¼ cup sherry 1 pkg. (8oz.) thin spaghetti (cooked and

drained) 1 tsp. salt

Melt butter in skillet; sauté onions until tender. Add shrimp and mushrooms. Cook 5 minutes, stirring often. Remove from heat and mix in next 3 ingredients. Add liquids. Cook until thickened, Toss shrimp and spaghetti. Turn into 1½-quart casserole. Top with cheese. Bake in 350º oven for 40 inutes. Serves 4.