Ingredients
2 tbsp butter
1 medium onion, chopped
2 (10 3/4 oz) cans cream of potato soup
3 1/2 cups milk
1/4 tsp ground red pepper
1 1/2 lb medium-size shrimp, peeled.
1 cup shredded Monterey Jack cheese
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven or large skillet. Over medium heat; add onion, and saute 8 minutes or until tender. Stir in a cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in Monterey Jack cheese until melted. Serve immediately. Serve with oyster crackers if desired.
