Shrimps ala Prep School (Shrimp and Rice Elegante)

Pulling out a 1993 edition of the Hilton Head Entertains cook book this weekend. I honestly can't remember the actual purchase of this cookbook and would have to say it may have been a gift from former in-laws that somehow made it past the post divorce cleansing way back when. The text was part of a fundraiser for Hilton Head Preparatory School and is dedicated to Carolyn B. "Becky" Fraser. I like it predominantly because the index has to be one of the most superbly organized of community cookbooks on my shelf and the recipes are simple concoctions with divine results at the dinner, coffee, or picnic table. There's a cheesy rich Shrimp and Spinach Casserole from this same cookbook that delivers magnificently when comfort food is the order of the day.

Chopped scallions or green onions
2 tablespoons butter
1 pound of shrimp, cleaned (assume devein is the instruction here)
4 ounces fresh mushrooms, sliced
3 tablespoons chili sauce
1 1/3 cups instant rice
1 2/3 cups water
1 teaspoon pepper
1 cup sour cream
1 tablespoon flour
Saute scallions in butter in skillet or wok. Add shrimp and mushrooms, saute until shrimp are done to taste (not long). Stir in chili sauce, rice, water, salt and pepper. Simmer covered for 5 minutes. Stir in mixture of sour cream and flour. heat just to serving temperature. 4-6 servings (Jane W. Kincheloe)