Melt the butter in a large skillet over moderate heat. Add the onion, garlic, and carrot. Saute until just tender. Add the sour cream, seasonings, and shrimp. Cook until heated through.
Spoon mixture into 8 coquille shells and top with buttered bread crumbs. Top with cheese.
Place on upper grill over medium-high heat, watching carefully as it will burn easily.
Wine Pairing(s)
Omaka Springs Sauvignon Blanc
Domaine Bois de Boursan Chateauneuf-du-Pape
Louis Bernard 'Selection' Syrah-Grenache
Albert Bichot Beaujolais Nouveau
Montevina White Zinfandel
Gine Gine Priorat
Chateau Tour Clanet Bordeaux
Oriel 'Mana' Sauvignon Blanc
Mattie's Perch White Shiraz
Robert Pecota 'L'Artiste' Sauvignon Blanc
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