A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Potatoes With Shrimp Sauce
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- #36327
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cans (4.5 ounce size) tiny shrimp, RESERVING
1/4 cup shrimp liquid from cans
2 tablespoons butter or margarine
2 egg yolks, beaten
1/2 cup whipping cream
1/2 teaspoon salt
1/2 cup sour cream
1/8 teaspoon ground ginger
1 tablespoon chili sauce
2 teaspoons parsley flakes
4 hot baked potatoes
directions
Drain shrimp, reserving liquid. Set shrimp aside.
Combine reserved shrimp liquid and butter in a small saucepan; heat. Stir in egg yolks and cream. Cook slowly, stirring constantly, until slightly thickened.
Remove from heat, and stir in salt, sour cream, ginger, chili sauce, and parsley. Cook over low heat 5 minutes. Stir in shrimp.
Split potatoes lengthwise, forcing open. Spoon sauce over each potato.
added by
Chefsavory
nutrition data
Nutritional data has not been calculated yet.
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