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Ingredients
- 1 medium onion, diced
- 20 shallots, diced (green only)
- 1 stick butter, melted
- 1 lb. large shrimp, shelled, veined and cut into 1/2-inch pieces
- 2 cans cream of shrimp soup
Method
- In a large pan, melt butter.
- Saute diced onion until clear. Add shallots, stirring constantly.
- Add shrimp soup; heat and stir.
- Add shrimp pieces.
- Cook until pink.
- Serve over rice and Italian or French bread.