Creamy Dreamy Shrimp Saute

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb shrimp, Cooked
• 1⁄2 tablespoon  oil
• 1  sweet onion, Chopped Coarsely
• 3  stalks celery, Cut Diagonally, 1/2 Inch Wide
• 2 (10 3/4ounce) cans  low-fat cream of celery soup
• 1  cup water
• 1  lb  frozen vegetables, Thawed
• 2  garlic cloves, Grated
•  salt
•  pepper
•  cayenne

Directions

1. In a large deep skillet, sauté onion and celery in the oil for approximately five minutes, so that celery is still crisp.
2. Add soup, water, and garlic, stirring to mix everything.
3. Bring to a boil.
4. Add thawed vegetables and return to low boil for 2 to 3 minutes. Taste and adjust seasonings.
5. Add shrimp, stir, and cook just until heated through, 1 - 2 minutes. Serve over pasta or rice, and top with fresh grated parmesan. Yummm!