1/4 cup chopped onion
1/4 cup chopped celery
1 10.75-ounce can cheddar cheese soup
1/2 cup skim milk
2 tablespoons dry sherry
3/4 pound shrimp, cooked
2 tablespoons parsley
Dash hot sauce
3/4 cup soft bread crumbs
1 tablespoon margarine, melted
Dash paprika


In a covered saucepan, cook onion and celery in a small amount of water for 5 minutes; drain.  Stir in soup, milk, and sherry into vegetables.  Stir in shrimp, parsley, and hot sauce.  Spoon mixture into 4 baking shells. 

Toss together bread crumbs in melted margarine and paprika.  Sprinkle on top.  

Bake 375-degrees for 20 minutes. 

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