Shrimp a la Creme A shrimp version fo Coquille St. Jacques, using sour cream for the sauce. 1 1/2 pounds deveined raw shelled shrimp 1/2 cup butter 1/2 pound fresh sliced mushrooms 1 1/2 cups sour cream 1 tsp soy sauce 1 T paprika salt, pepper, Parmesan cheese Saute cleaned shrimp in butter for 3 minutes, add the mushrooms and saute for 8 minutes. Heat sour cream, soy and seasonings. Combine shrimp and sauce, blend and cook about 4 minutes (until thick and smooth). Transfer to scallop shells or a buttered casserole, sprinkle with grated Parmesan cheese and brown for 4 minutes under the broiler or until golden brown on top.