Jiffy Shrimp Skillet
|Frozen condensed cream of shrimp soup||1 Can (10 oz)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Packaged precooked rice||2⁄3 Cup (10.67 tbs)|
|Frozen cleaned shrimp||8 Ounce (1 package)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Curry||1 1⁄2 Teaspoon|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Toasted slivered blanched almonds||1⁄4 Cup (4 tbs)|
Place shrimp soup in skillet; pour boiling water over.
Cover; bring to boiling.
Stir in rice, shrimp, celery, green pepper, curry, salt, and dash pepper.
Cover; bring to boiling and cook 10 minutes or till rice and shrimp are done, stirring occasionally.
Add olives; top with almonds.
Serving size: Complete recipe
Calories 923 Calories from Fat 289
% Daily Value*
Total Fat 44 g67.9%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 462.7 mg154.2%
Sodium 4077.6 mg169.9%
Total Carbohydrates 70 g23.2%
Dietary Fiber 8.7 g34.7%
Sugars 4.7 g
Protein 65 g129.1%
Vitamin A 11% Vitamin C 94.2%
Calcium 52.3% Iron 122.9%
*Based on a 2000 Calorie diet