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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You can't get more cajun than this! Ingredients:
2 (10 3/4 ounce) cans cream of shrimp soup, undiluted |
3 cups milk |
0.5 (16 ounce) package mild velveeta mexican cheese, cubed |
1 (14 ounce) can artichoke hearts, drained and chopped |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/2 teaspoon cajun spices (optional) |
1 (5 ounce) package frozen cooked small shrimp |
sweet red pepper, slices and |
fresh parsley sprig (to garnish) |
Directions:
1. Combine first 7 ingredients in a Dutch oven.
2. Cook over low heat, stirring often, until cheese melts and mixture is hot.
3. Add shrimp, cook, stirring often for one minute or until thoroughly heated.
4. Spoon into bowls and garnish.
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