"Hunger is the best sauce in the world."--Cervantes

Shrimp Orleans (Newburg) Recipe

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This recipe for Shrimp Orleans (Newburg), by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seay & Virginia Brown
Added: Sunday, January 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs Oleo
1 Medium onion, chopped
1 Can cream of mushroom soup
1 C dairy sour cream (non-fat OK)
1/4 to 1/2 tsp cayenne
1/4 C catsup
1 3oz can sliced mushrooms, drained
2 C cooked shrimp, do no overcook

Directions:
Directions:
In a heavy saucepan, cook onions in oleo until tender (not brown). Combine soup, sour cream, cayenne, and catsup; stir into onions. Add shrimp and mushrooms. Cook over low heat just until mixture is heated through. Serve over hot (white) rice, buttered if desired.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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