Even though this recipe calls for shrimp, I’m suggesting that you use Lake of the Woods Walleye, Perch, Northern or even Suckers from these fresh waters. MLG

Ingredients

• 1/2 cup chopped onion
• 2 teaspoons butter
• 2 cans (12 ounces each) evaporated milk
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

  

• 1 can (7 ounces) white or shoe peg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds peeled and deveined cooked small shrimp
• 3 ounces cream cheese, cubed

Directions

1. In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
2. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Creole Seasoning

If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Photo by Taste of Home