| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 3 |
cn |
(10-oz) mushroom soup |
| 2 |
|
Soup cans milk |
| 4 |
|
Green onions & tops; chopped |
| 1/4 |
c |
Celery; minced |
| 1 |
|
Clove garlic; crushed |
|
|
Worcestershire to taste |
|
|
Tabasco to taste |
| 1 |
cn |
(4-oz) mushrooms |
| 3 |
tb |
Dry sherry |
|
|
Salt & pepper to taste |
| 1 1/2 |
lb |
Shrimp; raw, peeled |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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