Shrimp Lorraine

Yield:	8 Servings
Categories:	Seafood

1 1/2	c	Celery; diced
1	c	Onions; chopped
1	cn	(4-oz) mushrooms; drained
2	tb	Butter or margarine
1	cn	Cream of shrimp soup
2	tb	White wine or dry sherry
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Tarragon
1	lb	Shrimp; cooked, peeled, deveined
1	tb	Parsley; chopped
1/2	c	Sour cream
		Rice; cooked, fluffy
8		Patty shells; optional