1 pound cooked, peeled, deveined shrimp, fresh or frozen or 4 (5-ounce) cans shrimp
1 4-ounce drained, sliced, can mushrooms
1 tbsp. chopped green onion
1 10-ounce can cream of shrimp soup
1 c. sour cream
dash of pepper
toast points

Thaw frozen shrimp with 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. Serve on toast points and serve.

Serves 6.