Directions:
Sauté ½ to 1 lb. shrimp in 1 tbsp. butter or non-stick cooking spray until shrimp just turn pink.  Add soup mix and 4 cups milk (low-fat or fat-free milk may be substituted).  Bring almost to a boil, reduce heat immediately and simmer until thickened.  If desired, one 15 oz. can of whole kernel corn (drained) may be added.  Serve over rice or pasta.  
Makes approximately 5-6 servings

Ingredients:
Cornstarch, chicken base (salt, dextrose, hydrolyzed corn protein, monosodium glutamate, monoside food starch, sugar, dehydrated onion, chicken, hydrolyzed yeast, sodium insonate, sodium gymalate, natural color and flavors, silicon dioxide), garlic, onion, red pepper, green pepper, celery, chili pepper, other natural spices, salt, and selected spices.