Jiffy Shrimp Skillet

[nebulized]

Jiffy Shrimp Skillet

1 can cream of shrimp soup
3/4 cup boiling water
2/3 cup instant rice
1 8-oz. pkg. frozen cleaned shrimp or 1 can shrimp, washed & drained
1/2 cup diced celery
1/2 cup diced green pepper
1/2 teaspoon salt
Dash of pepper
1/2 cup sliced, pitted ripe olives (optional)
1/4 cup toasted, slivered blanched almonds

Place shrimp soup in skillet; add boiling water. Cover, bring to a boil. Stir in rice, shrimp, celery, green pepper, salt and pepper. Cover; bring to a boil. Cook for 10 minutes or until rice and shrimp are done. Just before serving, add olives; sprinkle with toasted almonds.

Serves 4