Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Frozen shrimp soup (no substitution) |
| 1 pack | (8-oz) cream cheese |
| 1 can | (4.5-oz) shrimp; chopped or- |
| ½ pounds | Boiled shrimp |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Salt |
| 1 teaspoon | Tabasco |
| 1 teaspoon | Lemon juice |
Melt soup and cheese in double boiler. Add shrimp and seasonings. Chill.
Serve with crackers or chips.
JACK HARDEN
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .