Bourbon Street Shrimp


(2 votes) 3 2

Straight from that famous New Orleans street, this shrimp casserole is rich and delicious.

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  • 1/4 C. butter
  • 6 mushrooms, sliced
  • 1 can condensed cream of shrimp soup
  • 1 C. sour cream
  • 1 tsp. soy sauce
  • 1/4 tsp. black pepper
  • 1 1/2 lb. shrimp, cooked, shelled and deveined
  • Toast slices

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Melt butter and sauté mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce, and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 C. grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown.

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