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
|2 stalk(s)||celery, chopped (about 1 c.)|
|¼ c.||chopped green pepper|
|2||green onions, sliced (about 1/4 c.)|
|1 lbs.||fresh large shrimp, shelled and deveined|
|1||(10.75 oz) can Campbell's condensed cream of chicken soup (regular or 98% fat free)|
|Hot cooked rice, for serving|
|Paprika, for garnish|
- 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.
393 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 235mg
- Sodium: 657mg
- Total Carbohydrates: 52g
- Protein: 30g
Vitamin A 16%
Vitamin C 10%
Campbell's Kitchen, Hy-Vee weekly ad from the week of March 5, 2014.