1-2 lbs. shrimp, peeled
1 stick butter
4 tbsp. cornstarch
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
Salt
Red pepper
1 med. onion, chopped
1 can mushrooms (opt.)
2 cloves garlic, crushed

Salt and red pepper shrimp and put aside.

Melt 1 stick butter in skillet and saute onion and garlic, stirring constantly. Add shrimp and cook for about 10 to 15 minutes or until they turn pink. Add cornstarch to mushroom soup and add to above mixture. Mix and stir well and about 10 minutes before serving, stir in sour cream and when sour cream (do not boil) is warm serve over rice.