Lori Taylor
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 can cream of shrimp soup
• 1 can cream of mushroom soup
• 2 to 3 lbs shrimp peeled
• 1 (8 oz) sour cream
• 1/2 onion, chopped
• 1/2 stick margarine
• Garlic salt

Sauté onions in stick of margarine. Add shrimp and continue to cook until turns pick. Add soups, sour cream, and garlic salt to taste. Simmer; may need to add a little water to get to desired consistency.

Serve over rice.

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