Corn And Shrimp - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1 tsp. paprika
1 (5 oz.) can broken shrimp, drained
1 (12 oz.) can whole kernel corn
pepper to taste

Preparation

In a skillet, combine soup, milk and paprika.
Stir over low heat until evenly pink.
Add the drained shrimp and corn.
Add pepper to taste.
Cover and cook through.
Serve over toast. Serves 4.