Shrimp Boat Supper
|Condensed cream of mushroom soup||10 1⁄2 Ounce|
|Canned peas and onions||17 Ounce, drained (1 Pound 1 Ounce Cans)|
|Frozen shrimp||7 Ounce, broken apart|
|White cooking wine||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1⁄16 Teaspoon|
|Frozen tater tots||1 Pound (1 Package)|
Combine soup, peas and onions, shrimp, wine and hot pepper sauce in 8-inch square baking dish.
Arrange tater tots over top.
Bake at 425° for 25 to 30 minutes until golden brown and bubbly