Shrimp in Sour Cream

This recipe was given to me by my precious friend Bertha Fontaine. Bertha was director of a Test Kitchen for the National Marine Fisheries in Pascagoula, Miss. She was always one I could depend on for the best information when I had a problem in the kitchen. I miss you Bertha!

SHRIMP IN SOUR CREAM

1 pound cooked, cleaned shrimp
1 can (4 ounces) sliced mushrooms, drained
2 Tablespoons butter
1 tablespoon plain flour
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 cup sour cream
Dash pepper
Toast points or pastry shells

Thaw frozen shrimp. Cut large shrimp in half. Cook mushrooms and onions in butter until tender. Blend in flour. Add soup and cook until thickened, stirring constantly. Add sour cream, pepper and shrimp. Heat, stirring occasionally. Serve on toast points or in patty shells.

Enjoy