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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I just love how simple it is to make. It really does have great spice. the secret is salsa. Special Note: I cook my tomato liquid longer than the time it says and add the shrimp just before I am ready to eat it. Ingredients:
3/4 cup chopped onion |
3/4 cup chopped celery |
3/4 cup chopped green pepper |
2 tablespoons vegetable oil |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 cup tomato juice |
1/4 cup water |
1/4 cup salsa |
2 tablespoons lemon juice |
1 tablespoon minced fresh parsley |
2 teaspoons chili powder |
1 1/4 teaspoons garlic powder |
1/4 teaspoon pepper |
1 lb cooked medium shrimp, peeled and deveined |
hot cooked rice |
Directions:
1. In a large skillet, saute the onion, celery, and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder, and pepper. Bring to boil. Reduce heat to medium; cover for 6-8 minutes or until heated through.
2. Add the shrimp; cook,uncovered, for 3-4 minutes or until heated through. Serve over rice.
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