Recipe by Campbell's Kitchen
"Shrimp sautes quickly in butter with 'trinity'--Creole for green pepper, onion and celery--and is stirred into a creamy sauce to crown hot rice."
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butter or margarine
chopped green pepper
sliced green onion
fresh large shrimp, shelled and deveined
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
Dash of cayenne pepper
Hot cooked rice
Excellent! Everyone should try this. You would never guess one of the main ingredients is soup. It tastes like you spent a long time making it, and the whole thing took only 20 minutes. At first, I was concerned that it was too liquidy and thin, but it's not. Once you pour it on the rice, the rice soaks up all the sauce and you have some buttery, creamy rice. It's delicious and you don't need to change a thing.
Did it. Done it. Ain't doing it again! (Didn't care for it at all).
I rated this recipe with 5 stars; based on the following changes: Change the green peppper to 1 clove of garlic and the 1/2 cup of water to 1 cup of wine and add 3 tablespoons more butter. You need the extra liquids to have a sauce to pour over your rice. My husband was thrilled; he wants me to make it again next week!
This recipe is so easy and will become a regular in our house. There's plenty of sauce for the rice,if you like a saucy dish. I did add extra cayenne pepper, as we like our dishes little on the spicy side. Also, when I added the shrimp I used a little more margarine in the pan.
Sauteed veggies for 3 min. Cooked shrimp for 4 min. Added spicy pepper seasoning.
This dish is very good. Only change I made was I put the shrimp in after putting in the soup and water and mixing it thoroughly. Felt like shrimp came out perfectly cooked. I also let it sit for a couple minutes before serving.
Followed the advice of others and used Cream of Shimp soup. Also, I added some Old Bay Seasoning and Emeril's Essence to the soup mixture. Great flavor. Look forward to making it again.
Wow what a great dish. I substituted a clove of garlic for the pepper as suggested and 1 cup frozen mixed veggies for the celeray
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