Keeping a can of Campbell's® Condensed Asparagus Soup in the cupboard means you will always have a quick, delicious sauce ready for any dish. We love this recipe because of its variety of ingredients but simplicity of preparation. The fresh, creamy accent of asparagus pairs beautifully with the shrimp and rich caramelized vegetables over a crispy corn tostada.
cost per recipe: $11.79
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
cup (1/2 soup can) milk
cups plus 2 tablespoons vegetable oil
medium onion, chopped (about 1/2 cup)
ounces mushrooms, chopped (about 1 1/2 cups)
small green pepperor red bell peppers or yellow bell peppers, chopped (about 1 cup)
pound uncooked shrimp(41 to 50 count per pound), peeled and deveined
dash each saltand ground black pepper
tablespoon fresh cilantroleaves
Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Heat 1 1/2 cups oil in a 10-inch skillet over medium heat. Add the tortillas one at a time and cook each for about 2 minutes or until golden brown, turning the tortilla over once halfway through the cooking time. Remove the tortillas from the skillet and drain on paper towels.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the onion, mushrooms and peppers and cook for 3 minutes or until the vegetables are tender-crisp, stirrring occasionally.
Stir the shrimp in the skillet and cook for 5 minutes or until cooked through, stirring occasionally. Season the shrimp mixture with the salt and black pepper.
Spread about 2 tablespoons soup mixture on each tortilla. Top each with about 1/3 cup shrimp mixture. Top with the avocado and cilantro leaves.