1 tbsp. vegetable oil 1 large onion, chopped 1/8 tsp. garlic powder OR 1 clove garlic, minced 1 can (10 3/4 oz.) Campbell'sŪ Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup 1 can Campbell'sŪ Cream of Potato Soup 1 1/2 soup cans milk 1/4 tsp. dried dill, crushed 1/2 lb. medium fresh OR thawed frozen shrimp, shelled and deveined 1 1/2 lb. fresh OR thawed frozen firm white fish fillets, cut into 1" pieces* Chopped fresh parsley
Directions: HEAT oil in sauce pot. Add onion and garlic powder and cook until tender. ADD soups, milk and dill. Heat to a boil. ADD shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley. Serves 4. *Cod, haddock or halibut.
1 teaspoon olive oil 5 garlic cloves -- minced 2 (2unce) cans whole tomatoes -- drained and coarsely chopped 1/2 cup chopped fresh parsley -- divided 1 1/4 pounds large shrimp -- peeled and deveined 1 cup crumbled Feta cheese (4 ounces) 2 tablespoons fresh lemon juice 1/4 teaspoon fresh ground pepper
Preheat oven to 400. Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes. Add shrimp; cook 5 minutes. Pour mixture into a 13 9-inch baking dish; sprinkle with cheese. Bake at 400 for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice, and pepper.
unce) cans whole tomatoes -- drained and coarsely chopped
