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“I got this recipe over at the TOH website. And what a good recipe it is. This makes up a very tasty meal when served over hot rice. I have made this at the last minute and it's always greeted with pleasure. I am sorry I do not know the name of the poster of this idea as I would send her a huge thank you! You may use any seafood in this recipe: shrimp scallops, lobster, imitation crab, flaked fish, even canned tuna or salmon -- whatever you have leftover.”
READY IN:
20mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can Campbell's cream of shrimp soup
  • 2 tablespoons dry sherry
  • 1 pinch garlic
  • salt and pepper
  • 2 tablespoons onions, minced
  • 10 34 ounces milk (use soup can to measure this amount)
  • seafood, of choice
  • 2 ounces monterey jack cheese, shredded
  • hot cooked pasta (see variations, below for more ideas) or rice (see variations, below for more ideas)

Directions

  1. Combine the cream of shrimp soup with remaining ingredients except the hot cooked rice or pasta. Heat thoroughly and serve over the rice or pasta.
  2. Variations: Use as a filling for tortillas. Place in baking dish and top with extra soup mixture and more cheese.
  3. Place mixture in baking dish and top with buttered crumbs. Bake as a casserole.
  4. Note: Serve in baked puff pastry cups for an elegant touch. It may also be served over toast points or a waffle.

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