Prep 10 mins
Cook 10 mins
I've made this a few times now and it's always quick and surprisingly satisfying for a reduced-fat entree. I keep frozen cooked shrimp on hand as a staple for a last-minute but gourmet dinner. They defrost in a matter of minutes, so I don't take them out of my freezer until I'm ready to start cooking. I put the shrimp in a colander, run tepid water over them for a minute or so, and after they sit about five minutes, I can pull the tail shell off, and they're ready to heat up! Serve over pasta or rice.
- 1 lb shrimp, Cooked
- 1⁄2 tablespoon oil
- 1 sweet onion, Chopped Coarsely
- 3 stalks celery, Cut Diagonally, 1/2 Inch Wide
- 2 (10 3/4 ounce) cans low-fat cream of celery soup
- 1 cup water
- 1 lb frozen vegetables, Thawed
- 2 garlic cloves, Grated
- In a large deep skillet, sautÃ© onion and celery in the oil for approximately five minutes, so that celery is still crisp.
- Add soup, water, and garlic, stirring to mix everything.
- Bring to a boil.
- Add thawed vegetables and return to low boil for 2 to 3 minutes. Taste and adjust seasonings.
- Add shrimp, stir, and cook just until heated through, 1 - 2 minutes. Serve over pasta or rice, and top with fresh grated parmesan. Yummm!
This was pretty good. 5 stars for ease and time. I used a bag of asparagus/veggie mix. I subbed w/ cream of mushroom soup. I also added a little sour cream. I added more garlic. I topped w/ fresh basil and tarragon. Thanks for sharing!
This is a delicious and healthy meal. I dropped a splash (ok, maybe 2) of sherry in there and used snow peas and little corns as that's what I had on hand. We ate this over rice. Yum! Thank you so much for sharing this wonderfully easy and tasty recipe! XO LA :-)
This was so easy & would be a great addition to one's busy night cookbooks. It is made with pantry staples and is very forgiving of changes. I used a pkg of Asian veggies and cooked the garlic along with the onions & celery. It has alot of sauce so was great ladled over pasta. Made for Spring '08 Pick A Chef.