2 Tblsp. butter 1/2 onion, chopped 2 cans cream of potato soup 3 1/4 c. milk 1 bag frozen shrimp or 1 pound fresh 4 oz. shredded Monterey Jack Cheese
Melt butter in Dutch oven over medium heat. Saute onion until tender. Stir in soup and milk. Bring to a slow boil. Add shrimp and reduce heat. Simmer just until shrimp turn pink. Stir in cheese until melted.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.