Cookin’ with THE CHRONICLE

Oh my goodness! Let’s eat some shrimp! Yum! This recipe is great, because you can make it ahead and enjoy for several days. You may add other vegetables, anything in season, and olives add a nice touch.

SHRIMP TETRAZZINI

2 tbsp. Butter 1 med. onion, minced 8 oz. Shelled shrimp 8 oz. Fresh sliced mushrooms (or canned) 1/4 cup flour 1/4 cup mayonnaise 1 cup milk 1 cup cream 1/4 cup sherry 1 pkg. (8oz.) thin spaghetti (cooked and

drained) 1 tsp. Salt

grated Parmesan cheese

Melt butter in skillet and sauté onion until tender. Add shrimp and mushrooms. Cook 5 minutes, stirring often. Remove from skillet and add next 3 ingredients, add liquids. Cook until thickened. Toss with shrimp and spaghetti. Turn into 1-½ quart casserole. Sprinkle parmean cheese generously ontop. Bake at 350º for 30 minutes. Serves 4.