1/2 lb. shrimp pieces, cooked
2 small cans tomato soup
1/2 lb. sliced Crimini
2-4 oz. medium cream or milk
1 T. butter
fresh parsley
Saute shrimp in butter until barely cooked. Heat soup and cream to simmer. Add shrimp and any juice from saute. Add Crimini. Simmer 5-10 minutes. Serve garnished with fresh parsley. Serves 3.
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