Yield: 30 Servings
Measure | Ingredient |
---|---|
90 \N | Cooked jumbo shrimp |
4 cans | Cream of mushroom soup |
\N \N | Cream |
½ \N | Tube anchovy paste |
\N \N | Buttered bread crumbs |
\N \N | White or wild rice |
Thin soup with cream; add anchovy paste. Pour over shrimp, top with bread crumbs. Bake for 10 minutes at 350. Serve over rice.
MRS J.R. (FAYE) GOLSTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .