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The Essential Seafood Cookbook

The Essential Seafood Cookbook

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Published by joan

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Categories:Types, Recipes/Menus
Published by: joan on Feb 28, 2010
Copyright:Attribution Non-commercial

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08/06/2012

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2 tablespoons butter
1 pound peeled, deveined shrimp
1 (8 ounce) container sour cream (low fat is fine, do not use fat−free)
1 (10 1/4 ounce) can cream of shrimp soup (do not dilute)
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 or 2 splashes Tabasco sauce
Cooked rice

In a 2−quart saucepan melt butter and then sauté shrimp until done {mdash} make sure not to
overcook.

Add remainder of ingredients except rice. Cook over medium heat for about 15 minutes. Mixture will
become a peach−colored sauce with a gravy texture.

Serve over rice.

Southern Shrimp Sauce

193

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