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Author Notes: This is a great appetizer or hors d'oeuvre. It's quick and easy to make but it looks and tastes like it was really complicated and took hours. —Coleen McCrea Katz
- 1 tablespoon Butter
- 1 cup Mushrooms sliced
- 1/2 cup Onion chopped
- 1 cup Chicken Broth
- 1 pound pre-cooked Shrimp cut into small pieces
- 1 cup Instant Rice, uncooked
- 1 pint Heavy Cream
- 2 cups Frozen Corn
- 2 tablespoons Corn Starch
- 1 tablespoon Fresh Basil chopped
- 1 tablespoon Fresh Dill chopped
- 1/2 teaspoon Seasoning Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 1/2 cup Sour Cream
- 6 pieces white bread toasted, cut into hearts and then cut in half
- In a large dutch oven, melt butter.
- Add onion and mushrooms and saute until soft, about 2 minutes.
- Next add chicken broth, shrimp, rice, cream, corn, cream cheese. Add all spices. Cook and stir frequently until it comes to a simmer, about 5 minutes.
- Continue to simmer for about 5 more minutes.
- Spoon into shooter glasses and top with toast point croutons.
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