Who says cocktail shrimp are too fancy for the backcountry? This jambalaya recipe will quickly help you forget about the extra weight.
Recipe by Lynne Stinchfield
About 4 servings
PREP TIME / COOK TIME
5 minutes / 20 minutes
- 2 oz vegetable soup mix
- 1 package French's Spaghetti Sauce Mix
- 4 packets Lipton's Tomato Cup-a-Soup
- 1 tsp dried onion flakes
- 2 tsp dried parsley
- 4 tsp sugar
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 2 6 oz cans baby shrimp
- 2 cups instant rice
Optional: Tobasco, dried pepper flakes
Boil 5 cups water. Add dry ingredients and simmer five minutes.
Next add shrimp and rice, and boil one minute.
Let it sit for 5 minutes or so - enjoy! If you prefer things a little spicier, feel free to add dried peppers or Tabasco.