- 1 lb. shrimp, peeled and deveined
- 1 2.25-oz. can copped hot green chilies, drained
- 1 Tbs. butter
- 1 med. sized rib celery, diced
- 1/2 tsp. brown mustard
- 1/3 C. orange juice
Heat a large non-stick skillet over medium-high heat. Sear shrimp for 2 or 3 minutes, or until pink. Stir in remaining ingredients, reduce heat to low, and simmer for 5-6 minutes. Serve immediately.
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