>Amigo enjoys reading recipes. He subscribes to Campbell’s Meal Mail, which send recipes to his inbox regularly. He saves his favorites, prints a few in Braille and, if I’m lucky, print. He sent this one to me, and I modified it slightly to meet my family’s tastes. It cooked up easily and turned out quite tasty. In fact, it was so quick and easy it might become a staple for my Sept.-June recipe repertoire!

Fabulous Fast Shrimp
adapted from Campbell’s Kitchen

Prep/Cook Time: 20-30 minutes (See what I mean?)

1 Tablespoon butter or margarine
1 small stalk celery, chopped thin
1/4 cup chopped green pepper
1/4 cup chopped green onion
1 small russet potato, peeled and chopped
1/4 cup fresh (or frozen, then thawed) peas
1 lb. fresh large shrimp, shelled and deveined
1 can (10 3/4 ox.) cream of chicken soup
1/2 cup water
(generous dash ground red pepper to taste – optional)
hot cooked rice or egg noodles
paprika

Hear butter in skillet over medium heat. Add celery, green pepper, green onions, and potato and cook until tender. Add shrimp and cook 3-5 minutes or until shrimp are done.
Add peas, soup, water, and red pepper (if desired) and heat through. Serve over rice or egg noodles. Sprinkle with paprika.

Daisy’s tips:
Due to Amigo’s tender tummy, I skipped the red pepper and sprinkled the whole thing with lemon & pepper instead. The original recipe called for twice as much celery. Husband doesn’t like celery, so I cut that in half.
The original recipe called for cream of mushroom soup. La Petite doesn’t do mushrooms, so I used cream of chicken. If Husband would tolerate it, cream of celery would probably work, too.
The original recipe suggested serving over rice. Amigo doesn’t like rice, so I introduced the option of egg noodles, which La Petite apparently prefers, too.
Lots of leftover rice; I’ll have to check Campbell’s Kitchen for a few ways to use this up. Sigh.