Yield: 8 Servings
Measure | Ingredient |
---|---|
3 cans | (10-oz) mushroom soup |
2 \N | Soup cans milk |
4 \N | Green onions & tops; chopped |
¼ cup | Celery; minced |
1 \N | Clove garlic; crushed |
\N \N | Worcestershire to taste |
\N \N | Tabasco to taste |
1 can | (4-oz) mushrooms |
3 tablespoons | Dry sherry |
\N \N | Salt & pepper to taste |
1½ pounds | Shrimp; raw, peeled |
Stir mushroom soup and milk over low heat until smooth. Add onion, garlic and celery. Season with Worcestershire and Tabasco; add shrimp and mushrooms. Add sherry when shrimp are done. Season with salt and pepper.
MRS JOHN P. ESTES (LINDA)
TEMPE, AZ
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, .