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Country Kitchen
December 1, 2008 Previous Recipe | Next Recipe
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CHEESE AND MUSHROOM BREAD
TUNA PATE
GLORIFIED GRAHAM
SHRIMP NEW ORLEANS
CRUNCHY COLE SLAW
OMELET IN A BAG
CHOWDER
HUNTER’S APPETIZER
FLUFFY COCONUT CAKE
SHRIMP NEW ORLEANS

2 or 3 green onions
1/4 cup (or 1/2 stick) of butter
Seafood seasoning
1 pound shrimp, peeled
Black pepper
1 (10-ounce) can cream of mushroom soup
1 cup sour cream
6 servings rice or pasta

In a large skillet, sauté green onions in butter until tender. Season shrimp with desired amount of seasoning and pepper. Add shrimp to skillet, and sauté just until pink. Add soup and sour cream. Warm over low heat just until sauce is warmed through. Spoon over servings of rice or pasta.





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