- 1 can (10 3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
- 1/4 cup water
- 1 teaspoon seafood seasoning
- 1 package (1 pound) frozen cooked medium salad shrimp, thawed
- Hot cooked rice
In a saucepan, combine soup, water and seafood seasoning. Bring to boil. Reduce heat; stir in shrimp. Heat. Serve over rice.