>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
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.
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.