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, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #6 lake, less than 2% soybean oil and calcium silicate as processing aids), garlic, onion, red pepper, green pepper, celery, chili pepper, other natural spices, salt, and selected spices.

 

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