This sauce is very good over asparagus, broccoli, Brussels sprouts, cauliflower, or on a baked potato.
½ cup boiled shrimp, very finely chopped
1 (10¾-ounce) can cream of shrimp soup
1 (3-ounce) package cream cheese
1 tablespoon onion juice
1 tablespoon lemon juice
1 teaspoon Tabasco
½ teaspoon white pepper
In a medium-size saucepan over low heat mix the shrimp, soup, cream cheese, onion juice, lemon juice, Tabasco, and white pepper. Stir constantly until smooth and melted. Pour over vegetables to serve.
YIELD: 2 CUPS
Shirley Smith Bowyer
Foley, Alabama
Do not despair if you oversalt gravy. Stir in some instant mashed potatoes to repair the damage. Just add a little more liquid in order to offset the thickening.
