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)|
|Cleaned shrimp||8 Ounce, cleaned (Raw, About 1 Pound In Shell, 1 Package)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Place soup in skillet; pour boiling water over.
Cover; bring just to boiling.
Stir in rice, peeled shrimp, celery, green pepper, salt, and pepper.
Cover and bring to boiling; reduce heat and simmer 10 minutes or till rice and shrimp are done, stirring occasionally.
Just before serving, add olives.
Sprinkle with Parmesan cheese.