Ingredients
3/4 cup chopped onion3/4 cup chopped celery3/4 cup chopped green pepper2 tablespoons canola oil1 can (10-3/4 ounces) condensed tomato soup, undiluted1 cup tomato juice1/4 cup water1/4 cup salsa2 tablespoons lemon juice1 tablespoon minced fresh parsley2 teaspoons chili powder1-1/4 teaspoons garlic powder1/4 teaspoon pepper1 pound cooked medium shrimp, peeled and deveinedHot cooked rice
Preparation
In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through.
Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.
