Email to VICKEY KOTWICA      

Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

SHRIMP NEWBURG (10*)

THIS IS VERY QUICK AND SIMPLE TO PUT TOGETHER ON A SHORT NOTICE.





List of Ingredients



• 10 3/4 OUNCE CAN CONDENSED CREAM OF SHRIMP OR MUSHROOM SOUP UNDILUTED
  
• 1/4 CUP WATER ( I USE 1/2 'N' 1/2 FOR A CREAMIER TEXTURE)
  
• 1 TEASPOON SEAFOOD SEASONING
  
• 1 POUND PACKAGE FROZEN COOKED MEDIUM SALAD SHRIMPS, THAWED
  






Instructions



1. IN A SAUCEPAN, COMBINE SOUP, WATER AND SEAFOOD SEASONING. BRING TO A BOIL.
   
2. REDUCE HEAT AND STIR IN SHRIMP AND HEAT THROUGH. SERVE OVER RICE.