My friend Cathy shared an Oh-So-Yummy recipe yesterday. She said it was simple and indeed it is.  So easy.

Easy enough, and yummy enough, to satisfy the Sunday crowd coming through the door post-worship.

I wrapped potatoes in foil and placed them baking in a 200 degree oven while I went to church. Before heading out I whipped up the stroganoff sauce on the stovetop. The taste was as divine as its smell. Simple and pleasing to all the senses.

INGREDIENTS

• 1 stick butter

• 1 medium onion

• 1-3 pounds shrimp

• 2 Tablespoons flour or Gold Medal Wondra

• Seasoning to Taste

• 1 can cream of mushroom (or celery) soup

• 1/2 cup sour cream

DIRECTIONS

• Melt butter and saute chopped onion until transparent. (I also added a little green onion for color.) Add 1-3 lbs. shrimp until coral pink in color. Add 2 tablespoons flour (or Wondra), seasoning, and can of cream of mushroom (or celery) soup. Cook about 30 minutes on medium to low heat. Add more flour or Wondra to thicken sauce. Add 1/2 cup sour cream shortly before serving.

• Serve over rice, pasta, or baked potatoes.

Serves about 6. Double for leftovers or for freezing.

Thank you, Cathy, for sharing this with the rest of Louisiana as we count our blessings this Sunday.Shrimp-Stroganoff