Yes, you can make a restaurant-style dinner really fast. In this dish, shrimp sautés quickly with trinity – Creole for green pepper, onion and celery – and is stirred into a creamy sauce to top hot rice.
Servings and Ingredients
|1 tbsp. Hy-Vee unsalted butter|
|1 c. celery, chopped|
|¼ c. green pepper, seeded and chopped|
|2 green onions, sliced|
|1 lbs. raw large shrimp, shelled and deveined|
|1 (10.75-oz.) can Campbell's condensed cream of chicken soup|
|½ c. water|
|Hy-Vee cayenne pepper|
|Rice, hot cooked, for serving|
|Hy-Vee paprika, for garnish|
Things To Grab
- 10-inch skillet
- Heat the butter in a 10-inch skillet. Add the celery, green pepper and green onions and cook until the vegetables are tender, stirring occasionally. Add the shrimp and cook for 3 minutes or until they're cooked through, stirring occasionally.
- Stir the soup, water and cayenne pepper in the skillet and cook until the mixture is hot and bubbling. Serve the shrimp mixture over the rice. Sprinkle with the paprika.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 235mg
- Sodium: 657mg
- Total Carbohydrates: 52g
- Protein: 30g
From the week of March 5, 2014; courtesy of Campbell's Kitchen