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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Shrimp sautes quickly in butter with 'trinity'--Creole for green pepper, onion and celery--and is stirred into a creamy sauce to crown hot rice. Ingredients:
1 tablespoon butter or margarine |
2 stalks celery, chopped |
1/4 cup chopped green pepper |
1/4 cup sliced green onion |
1 pound fresh large shrimp, shelled and deveined |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup or campbell's® condensed 98% fat free cream of chicken soup |
1/2 cup water |
dash of cayenne pepper |
hot cooked rice |
paprika |
Directions:
1. Heat butter in skillet. Add celery, green pepper and green onions and cook until tender. Add shrimp and cook 3 to 5 minutes or until done.
2. Add soup, water and cayenne pepper and heat through. Serve over rice. Sprinkle with paprika.
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