1/4 lb. shrimp (pre-cooked)
1 garlic clove, chopped
1 tbsp. butter
1 tbsp. chopped parsley
1 (10 oz.) can Campbell's New England clam chowder soup
1/4 tsp. white pepper

Sauté garlic in butter until wilted. Add parsley for 10 seconds. Immediately add can of soup and white pepper. Increase heat to medium high. Stirring constantly. Once a slow boil is reached immerse shrimp. Cover and turn off heat. Leave on burner. Soup is ready in 6 to 7 minutes.

Preparation for doubled, tripled, quadrupled etc. recipes are the same except each can is added one at a time along with white pepper. Once that can has heated then add the next. Proceed to slow boil after last can.

Submitted by: Kalleen