Ingredients
1/2 cup flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 lbs cleaned, shelled shrimp
1/4 cup butter
1 can cream of mushroom soup
1/4 cup sliced green onions
8 ounces sour cream
4 cups cooked rice
Preparation
In a ziploc bag, combine flour and seasonings. Add shrimp to bag and shake to coat. Melt butter in a large skillet over medium high heat. Brown shrimp in butter for approximately 2 minutes per side. Add soup and onions to skillet. Cover and cook over low heat for about 15 minutes. Stir in sour cream. Heat through. Serve over rice.
