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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Becky Smith
  • 1 TBS butter
  • 1â�„4 cup chopped green onion
  • 2 cloves garlic, minced
  • 1â�„8 tsp. pepper
  • 2 cans condensed cream of potato soup
  • 1 (12 oz.) can evaporated milk
  • 1â�„4 cup milk
  • 4 oz. cream cheese, softened
  • 6 oz. Velveeta cheese
  • 1 (15 oz.) can creamed corn
  • 1 (15 oz.) can whole kernel corn
  • 1 lb. medium shrimp, deveined and chopped
Melt butter; add onion, garlic and pepper and saute until tender. Stir in soup, milks, cheeses and corns. Cook over medium heat, stirring constantly. When cheese has melted, add shrimp. Cook 5 to 10 minutes or until shrimp has cooked.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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