Southern Shrimp Sauce 2 tablespoons butter 1 pound peeled, deveined shrimp 1 (8 ounce) container sour cream (low fat is fine, do not use fat-free) 1 (10 1/4 ounce) can cream of shrimp soup (do not dilute) 1 tablespoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 or 2 splashes Tabasco sauce Cooked rice In a 2-quart saucepan melt butter and then sauté shrimp until done {mdash} make sure not to overcook. Add remainder of ingredients except rice. Cook over medium heat for about 15 minutes. Mixture will become a peach-colored sauce with a gravy texture. Serve over rice.