Shrimp with Pasta or Rice

This easy recipe is vibrant with tangy flavor from the addition of seafood sauce. Use your left-over seafood sauce to whip up a tasty shrimp dish tonight! This seafood dish is low in fat, due to the low-fat sour cream replacing heavy cream in a traditional recipe.

lb frozen shrimp, tails removed

1 tin tomato soup, Heinz or Aylmer

cup low-fat sour cream

cup seafood sauce

tsp Balsamic Vinegar or Worchestershire Sauce

cup chopped herbs (dill and parsley)

lb diced mushrooms or red bell pepper

1 large clove garlic, pressed

lemon juice of lemon

1 oz white wine

1 tsp arrowroot powder or cornstarch

freshly ground pepper

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Defrost the shrimp and remove the tails, then squeeze a large lemon wedge over the shrimp. Chop mushrooms or pepper. Place these items in a medium sized lidded casserole for the microwave.

Whisk the soup and sour cream together with the seafood sauce and Worchestershire or Balsamic. Stir in the chopped herbs and garlic. Grind fresh peppercorns over and stir. Pour the sauce over the chopped ingredients in the casserole dish and fold together.

Place casserole in microwave and heat on high for 5 minutes, then reduce temperature to low for 20 minutes. Stir occasionally; avoid boiling. Spoon sauce over broad egg noodles or rice. Garnish with fresh parsley or grated cheddar, if desired.
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