Grilled Shrimp compliments this health conscience dish that features, grilled mushrooms, spinach, sundried tomatoes, barley that’s finished with Campbell’s® Healthy Request® Condensed Cream of Mushroom.
- Total time:
20 minutes
- Servings:
22
|
Ingredient |
Weight |
Measure |
|---|
|
canola oil |
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weight_quantity
|
2 tbsp. |
|
onion , sliced |
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weight_quantity
4.
oz. |
1 cup |
|
shiitake mushrooms , grilled, sliced |
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weight_quantity
10.5
oz. |
4 cup |
|
garlic , peeled, roasted, mashed |
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weight_quantity
|
1 tbsp. |
|
fresh thyme leaves , chopped |
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weight_quantity
|
1 tsp. |
|
dried parsley flakes , crushed |
wtf
weight_quantity
|
1 tbsp. |
|
low sodium vegetable broth |
wtf
weight_quantity
|
4 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea |
wtf
weight_quantity
|
1 can |
|
sun-dried tomatoes , sliced |
wtf
weight_quantity
3.
oz. |
2 cup |
|
frozen spinach , thawed, well drained |
wtf
weight_quantity
6.
oz. |
4.5 cup |
|
frozen egg white , thawed |
wtf
weight_quantity
15.
oz. |
4 cup |
|
shrimp ,small, yield from 1 pound raw |
wtf
weight_quantity
|
14 |
|
black pepper |
wtf
weight_quantity
|
0.25 tsp. |
|
cooked barley |
wtf
weight_quantity
66.
oz. |
12 cup |
1. In large sauce pot, heat canola oil over medium heat.
2. Add onions, cook for 4 minutes.
3. Add mushrooms, garlic, thyme and parsley. Cook for an additional 2 minutes.
4. Add vegetable broth. Simmer for 4 minutes.
5. Add Campbell’s® Healthy Request® Cream of Mushroom soup. Simmer for another 3 minutes. Reserve.
6. Add sundried tomatoes and spinach. Cook for 2 minutes. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Eggs:
1. In a large saute pan, scramble egg whites until light & fluffy. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
Prepare Shrimp:
1. In medium mixing bowl, season shrimp with pepper. Grill until cooked through. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve:
Using 1-#8 scoop, portion ½ cup barley into the bottom of a serving bowl. Top with the following and serve immediately:
• 6 oz. ladle, ¾ cup soup
• #16 scoop, 2 oz. scrambled egg mixture
• 4 grilled shrimp
Grilled Shrimp compliments this health conscience dish that features, grilled mushrooms, spinach, sundried tomatoes, barley that’s finished with Campbell’s® Healthy Request® Condensed Cream of Mushroom.
-
Total time:
20 minutes
-
Servings:
22
|
Ingredient |
Weight |
Measure |
|---|
|
canola oil | |
2 tbsp. |
|
onion , sliced |
4.0
oz. |
1 cup |
|
shiitake mushrooms , grilled, sliced |
10.5
oz. |
4 cup |
|
garlic , peeled, roasted, mashed | |
1 tbsp. |
|
fresh thyme leaves , chopped | |
1 tsp. |
|
dried parsley flakes , crushed | |
1 tbsp. |
|
low sodium vegetable broth | |
4 cup |
|
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea | |
1 can |
|
sun-dried tomatoes , sliced |
3.0
oz. |
2 cup |
|
frozen spinach , thawed, well drained |
6.0
oz. |
4.5 cup |
|
frozen egg white , thawed |
15.0
oz. |
4 cup |
|
shrimp ,small, yield from 1 pound raw | |
14 |
|
black pepper | |
0.25 tsp. |
|
cooked barley |
66.0
oz. |
12 cup |
1. In large sauce pot, heat canola oil over medium heat.
2. Add onions, cook for 4 minutes.
3. Add mushrooms, garlic, thyme and parsley. Cook for an additional 2 minutes.
4. Add vegetable broth. Simmer for 4 minutes.
5. Add Campbell’s® Healthy Request® Cream of Mushroom soup. Simmer for another 3 minutes. Reserve.
6. Add sundried tomatoes and spinach. Cook for 2 minutes. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
Prepare Eggs:
1. In a large saute pan, scramble egg whites until light & fluffy. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
Prepare Shrimp:
1. In medium mixing bowl, season shrimp with pepper. Grill until cooked through. Reserve.
CCP: Heat to a minimum internal temperature of 145°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve:
Using 1-#8 scoop, portion ½ cup barley into the bottom of a serving bowl. Top with the following and serve immediately:
• 6 oz. ladle, ¾ cup soup
• #16 scoop, 2 oz. scrambled egg mixture
• 4 grilled shrimp
