Yield: 4 Servings
|1¼ cup||Cooked shrimp; crab or lobster|
|⅔ cup||Cooked peas|
|1 can||Frozen condensed cream of shrimp soup|
Warm undiluted soup. Fold in seafood and peas. Add sherry to taste, if desired. Serve over rice. If preferred, omit the peas and serve over asparagus spears, on toast. Serves 4.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 07, 1998