Creamy Shrimp And Tuna Recipe


Difficulty LevelEasyServings6
Main IngredientInterest Group


 Butter/Margarine3 Tablespoon
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Chopped green onions1⁄3 Cup (5.33 tbs)
 Cream of chicken soup1 Can (10 oz)
 Worcestershire sauce1 Teaspoon
 Salt1⁄4 Teaspoon
 Tabasco sauce4 Drop
 Chopped canned pimentos1⁄4 Cup (4 tbs)
 Pitted black olives1⁄2 Cup (8 tbs)
 Deveined peeled shrimp1 Cup (16 tbs), cooked
 Canned chunk tuna7 Ounce
 Light cream/Undiluted evaporated skim milk1⁄4 Cup (4 tbs)
 Chowmein noodles1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 251 Calories from Fat 146

% Daily Value*

Total Fat 17 g26%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 145.5 mg48.5%

Sodium 908.5 mg37.9%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.81 g3.2%

Sugars 1.6 g

Protein 15 g29.3%

Vitamin A 21.3% Vitamin C 22.6%

Calcium 5.3% Iron 9%

*Based on a 2000 Calorie diet


Melt the butter in a medium skillet over medium heat.
Cook the mushrooms and green onions in the butter for 5 minutes, stirring occasionally.
Stir in the cream of chicken soup, Worcestershire sauce, salt and Tabasco; cook until hot and bubbly, stirring occasionally.
Reduce heat to low.
Stir in the pimentos, olives, shrimp, tuna and cream.
Heat, stirring constantly.
Serve over chow mein noodles.