| | Maryland Seafood one 10 ounce can of frozen condensed cream of shrimp soup
1/2 cup of light cream
2 cups of cut up cooked seafood (lobster, shrimp, whole fish)
1 tablespoon of chopped parsley
1 teaspoon of lemon juice
toast
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Heat the soup and cream together slowly until the soup is thawed, stir often. Add the seafood, parsley, and lemon juice. Heat. Serve over toast. Makes 3 -4 servings.
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