Main dishes

Spring Shrimp Skillet

(2)

rate it now!

photo by:kraft

time

prep:

10 min

total:

40 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

lb. fresh asparagus, cut into 1-inch lengths

1/2

cup chopped onions (about 1 small)

slices OSCAR MAYER Bacon, finely chopped

1/4

cup KRAFT Zesty Italian Dressing

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

lb. raw shrimp, peeled, deveined

1-1/2

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.