Bourbon street shrimp

Yield: 6 servings

Measure Ingredient
¼ cup Butter
6 Mushrooms, sliced
1 can Frozen condensed cream of sh
1 cup Sour cream
1 teaspoon Soy sauce
¼ teaspoon Black pepper
1½ pounds Shrimp*
Toast slices or cooked rice

*Cooked, Shelled, Deveined. Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with ⅓ cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown> Best to you, Lisa

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