1 tbsp. butter
1 med. onion, sliced
1 clove garlic, crushed
1 (10 1/2 oz.) can cream of mushroom soup
1 c. dairy sour cream
1/4 c. catsup
1 (3 oz.) can (2/3 c.) broiled sliced mushrooms, drained
2 c. fresh shrimp, cleaned and cooked

Melt butter in chafing dish or skillet, add onions and garlic, cook until tender but not brown. Combine soup, sour cream and catsup; stir in onions. Add mushrooms and shrimp. Cook over low heat just until mixture is heated through. Serve over fluffy hot rice. Makes 4 servings.