1 lb. shrimp, cooked, peeled and deveined
1 (4 oz.) can mushrooms, sliced
2 tbsp. butter, melted
1 tbsp. flour
1 (13 oz.) can cream of shrimp soup
1 c. sour cream
Pepper
Toast triangles

Cut large shrimp in half. In a frying pan cook mushrooms and onion in butter until tender. Blend in flour. Add soup; cook until thick, stirring constantly. Add sour cream, pepper and shrimp. Heat but don't boil. Serve on toast.