10 ounce canned tomatoes with green chilies canned
1 medium rib celery chopped
10 ounce cream of mushroom soup canned
1 sprig optional: dill fresh
3 cloves garlic chopped
2 green onions chopped
2 tablespoons olive oil
12 ounces shrimp deveined peeled
0.8 cup water
Equipment
sauce pan
Directions
Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.
