"A friend gave me the recipe for this tasty time-saving dish that takes advantage of cooked shrimp," relates Donna Souders of Hagerstown, Maryland. "It's a quick company meal when served over rice with a tossed salad and dessert."
- 1 can (10-3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
- 1/4 cup water
- 1 teaspoon seafood seasoning
- 1 package (1 pound) frozen cooked medium salad shrimp, thawed
- Hot cooked rice
- In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice. Yield: 4 servings.
Originally published as Shrimp Newburg in Quick Cooking December 2000, p8
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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