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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Shrimp and white fish simmer quickly in a creamy potato broth spiked with sauteed onion, garlic and dill. Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
1/4 teaspoon garlic powder |
1 (10.75 ounce) can campbell's® condensed cream of celery soup (regular or 98% fat free) |
1 (10.75 ounce) can campbell's® condensed cream of potato soup |
1 1/2 (10.75 ounce) cans milk |
1/4 teaspoon dried dill weed, crushed |
1/2 pound medium fresh or thawed frozen shrimp, shelled and deveined |
1/2 pound fresh or thawed frozen firm white fish fillet, cut into 1-inch pieces |
chopped fresh parsley |
Directions:
1. Heat oil in saucepot. Add onion and garlic powder and cook until tender.
2. Add soups, milk and dill. Heat to a boil.
3. Add shrimp and fish. Cook 5 minutes over low heat or until done. Garnish with parsley.
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