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