Shrimp in Cream-Cheese Sauce
2 10-oz cans frozen condensed cream of shrimp soup
2 3-oz packages cream cheese
1 8-oz can water chestnuts, drained and sliced
1 4.5-oz can small shrimp, drained
1 TBSP chopped parsley
2 tsp lemon juice
1/4 tsp garlic salt
1/4 tsp paprika
Toast Points (below)
about 30 mins before serving
Thaw soups in hot water for 10 mins. as labels direct. In large saucepan over medium-low heat, heat undiluted soups and cream cheese until melted and smooth, stirring frequently. Stir in remaining ingredients; cook until heated through. Serve in chafing dish to keep hot. Serve over Toast Points.
Makes 6-main-dish or 12 appetizer servings.
Toast Points
Toast 6 thinly sliced white-bread slices until brown; cut into quarters.
Makes enough for 12 appetizers.
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