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 saut 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.