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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I found this super-quick shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. Iâve only had compliments whenever Iâve served it. âJean Gauthier, Rives Junction, Michigan Ingredients:
3/4 cup chopped onion |
3/4 cup chopped celery |
3/4 cup chopped green pepper |
2 tablespoons canola oil |
1 can (10-3/4 ounces) 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 pound 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 a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through.
2. Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice. Yield: 5 servings.
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