Shrimp Orleans

Name: Shrimp Orleans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp margarine; 1 medium onion, sliced; 1 clove garlic, crushed (or ⅛ tsp garlic powder); 1 can cream of mushroom soup; 1 cup sour cream; 1 cup catsup; 1 (3 oz) can mushrooms, sliced; 2 cups cooked shrimp; Water chestnuts; Cooked rice, to serve

Marye Mains

Serves 4 Prep 15 min Cook 15 min

Shrimp Orleans — shrimp in pink-cream sauce over white rice.

Marye's handwriting — page 5 of her spiral recipe notebook.

From Marye's spiral recipe notebook — a notebook of recipes Marye kept with grape-cluster illustrations on each page. This is page 5 of that notebook.

Ingredients

1 Tbsp margarine
1 medium onion, sliced
1 clove garlic, crushed (or ⅛ tsp garlic powder)
1 can cream of mushroom soup
1 cup sour cream
1 cup catsup
1 (3 oz) can mushrooms, sliced
2 cups cooked shrimp
Water chestnuts
Cooked rice, to serve

Instructions

1. Melt the margarine in a chafing dish (or skillet). Add the onion and garlic; cook until tender.
2. Combine the mushroom soup, sour cream, and catsup. Stir into the onion mixture.
3. Add the sliced mushrooms, cooked shrimp, and water chestnuts.
4. Heat through over low heat — do NOT boil.
5. Serve over fluffy hot buttered rice.