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. I’ve only had good compliments whenever I’ve served it.
Prep/Total Time: 25 min.
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
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.
Add the shrimp; cook, uncovered, for 3-4 minutes or until heated
through. Serve with rice.
Yield: 5 servings.
Nutrition Facts: 1 serving (1 cup) equals 222 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 753 mg sodium, 18 g carbohydrate, 3 g fiber, 21 g protein.