3/4 cup chopped onion
2 tablespoons chopped green pepper
4 1/2 teaspoons butter
2 cans potato soup
1 1/2 cups cream
2 teaspoons lemon juice
1 1/2 cups grated sharp Cheddar cheese
1 tablespoon cooking sherry
3-4 cups cooked and cleaned shrimp
Pepperidge Farm puff pastry shells
Bake patty shells according to package. Cook onion and pepper
in butter. Add soup and cream. Blend thoroughly. Add cheese.
Slowly add lemon juice. Finish by adding shrimp and sherry. Heat
and serve on top of prepared shells.
Yield: 12 servings.
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