1 lb. cooked, peeled, deveined shrimp, fresh or frozen or 3 (5 oz.) cans shrimp
1 (4 oz.) can drained sliced mushrooms
2 tbsp. chopped green onion
2 tbsp. melted butter
1 tbsp. flour
1 (13 oz.) can cream of shrimp soup
1 c. sour cream
Dash of pepper
Toast points

Thaw frozen shrimp in cold water or drain canned shrimp. 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 points. Wonderful for brunch! Serves 6.