1 lb. cooked shrimp, fresh or frozen
1 c. slice mushrooms
2 tbsp. chopped green onion
2 tbsp. butter
1 tbsp. flour
1 can of cream of shrimp soup
1 c. sour cream
1/8 tsp. black pepper
Cooked rice, patty shells or toast

Thaw shrimps, 10 inch skillet, saute mushrooms and green onions until tender, blend in flour, add soup, cook over medium heat until thickened, stirring constantly; add shrimp; sour cream and pepper. Heat thoroughly, stirring occasionally. Serve in patty shells, on toast or rice. Serves 6.