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Main dishes

Spring Shrimp Skillet

Spring Shrimp Skillet recipe
photo by:kraft
For some of us, the return of spring means one thing: asparagus! Enjoy it in this easy shrimp skillet with chopped onions and bacon.
10 min
40 min
4 servings
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What You Need

lb.  fresh asparagus, cut into 1-inch lengths
cup  chopped onions (about 1 small)
slices  OSCAR MAYER Bacon, finely chopped
cup  KRAFT Zesty Italian Dressing
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
lb.  raw shrimp, peeled, deveined
cups  medium tomato salsa

Make It

ADD asparagus to saucepan of boiling water; cook 2 min. Drain. Immediately rinse with cold water until asparagus is completely cooled; set aside.

HEAT large skillet on medium heat. Add onions, bacon and dressing; stir. Cook 5 min. or until onions are tender and bacon is crisp, stirring occasionally. Meanwhile, prepare stuffing as directed on package.

STIR shrimp into onion mixture in skillet; cook 5 min. or until shrimp turn pink, stirring occasionally. Add salsa; mix well. Bring to boil. Add asparagus. Reduce heat to medium-low; simmer 3 min. or until asparagus is heated through. Serve with the stuffing.

Kraft Kitchens Tips

Make Ahead
Cut down on the prep time by cooking the asparagus ahead of time and storing it in the refrigerator until ready to use as directed.
Food Facts
The best season for asparagus is February through June. Choose asparagus with firm bright green stalks and tightly closed tips. Asparagus is best when used the same day it is purchased but will keep up to 4 days if wrapped tightly in plastic wrap and stored in refrigerator until ready to use.
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