Shrimp Orleans
Adapted from a recipe in the Casserole Cook Book, page 142.
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.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 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
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.
Fair cost per serving depending where you can source shrimp.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.