Ingredients:
2 cans Artichoke Hearts
1 box Fresh Mushrooms ( fresh and cook in butter)
About 1 ½ cups cooked Shrimp
1 can Cream of Mushroom Soup
about ¼ can milk
Instructions:
Save juice from sautéed mushrooms. Save juice from sautéed Shrimp. Then add cream of mushroom soup to it. Pour over artichoke hearts ( bottom ) – then shrimp – then mushroom
This recipe was written down when I Tina (Broussard) O'Brien was watching Mary Lynn make it – Townsend, TN 2012
Mary Lynn (Broussard) Huguet
