Bourbon Street Shrimp
Straight from that famous New Orleans street, this shrimp casserole is rich and delicious.
1/4 cup butter
6 mushrooms, sliced
1 can condensed cream of shrimp soup
1 can sour cream
1 teaspoon soy sauce
1/4 teaspoon black pepper
1 1/2 lbs. shrimp, cooked, shelled and deveined
Toast slices
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 1/3 cup
grated sharp cheddar cheese. Place under broiler and broil until bubbly and
golden brown.