SHRIMP NEW ORLEANS|
2 or 3 green onions
1/4 cup (or 1/2 stick) of butter
1 pound shrimp, peeled
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.