Creamy Shrimp And Rice Soup |
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Prep Time: 0 Minutes Cook Time: 47 Minutes |
Ready In: 47 Minutes Servings: 8 |
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I had some boring old Campbell's cream of shrimp soup in the pantry and came up with this idea to make it more exciting and delicious!!! This stuff is so good,one bowl is never enough! Ingredients:
1 1/2 lb frozen pre-cooked peel and eat shrimp. |
6 cans cream of shrimp soup. |
1 can corn kernels (drained) |
1 box of rice-a-roni red beans and rice mix w/seasoning packet |
4 c. milk |
black pepper (to taste) |
Directions:
1. Thaw shrimp in warm water,then drain in a collander.
2. If the shrimp is already peeled,just crack the tails off.Set aside.
3. In a large stockpot,add soup,milk and black pepper.Stir until creamy.Then add entire box of rice (including seasoning packet).
4. Add canned corn and shrimp and simmer over low flame,stirring constantly.(approx 35 min-ugh!!) to keep rice from sticking to the bottom.Soup is ready to eat when the rice is soft and fluffy.
5. Serve with dinner rolls or warm sourdough bread.
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