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3 tablespoons butter or margarine
1/3 cup finely chopped onion
1 garlic clove, minced
1 small can sliced mushrooms, drained
1/2 cup chopped green bell pepper
1 pound Booth Peeled and De-veined Shrimp, frozen
1 (10 1/2 ounce) can condensed Cheddar cheese soup
1/3 cup half-and-half
1/4 cup dry sherry
Melt butter in large saucepan; sauté onion, garlic, mushrooms and green bell pepper until tender but not brown, about 5 minutes.
Add shrimp and sauté another 5 to 7 minutes.
Drain off liquid. Stir in soup; gradually blend in half and half and wine. Cook, stirring occasionally until heated through.
Serve over rice.