Recipe by Divaconviva
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.
Top Review by Your Gourmet Girlfriend
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!
- 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
Directions See How It's Made
- 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!