Shrimp Orleans
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoon butter
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup ketchup
- ⅔ cup mushrooms, sliced, drained, canned or fresh sautéed
- 2 cups cooked shrimp, peeled, tails removed
- hot cooked rice, butter
Instructions
- Melt butter in a large non stick pan, add the onion and garlic, cook until soft but not browned.
- In a mixing bowl, add the soup, sour cream, and ketchup. Mix together.
- Stir mixture into the onions.
- Stir in the mushrooms and shrimp. Cook on low heat until heated through.
- Serve over butter hot cooked rice, enjoy.
Notes
Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
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