Ingredients
1 can Campbell’s® Condensed Tomato Soup
1/4 c. orange juice
1 tbsp. soy sauce
1 tbsp. vegetable oil
1/4 tsp. ground ginger
1 1/2 lb. shrimp
Preparation
Step 1Stir the soup, orange juice, soy sauce, oil and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the shrimp and stir to coat. Cover the dish or close the bag and refrigerate for 1 hour.Step 2Thread the shrimp on 6 long skewers.Step 3Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 10 minutes or until the shrimp are cooked through, turning and brushing often with the soup mixture.Step 4Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil, stirring occasionally. Serve the soup mixture with the shrimp.Step 5Substitute 6 boneless chicken breast halves, cut into cubes or 1 1/2 pounds boneless pork loin, cut into cubes, for the shrimp.Step 6Also delicious as a basting sauce for grilled fresh vegetables or pineapple chunks.Using Campbell’s Condensed Tomato Soup: Vitamin A 9%DV, Vitamin C 11%DV, Calcium 5%DV, Iron 22%DV
