1 pound uncooked medium or large shrimp, peeled and deveined
1 Tablespoon lemon juice
4 cloves garlic, minced
1 ½ to 2 teaspoons cayenne pepper

2 Tablespoons butter
2 stalks celery, thinly sliced
1 medium red bell pepper, finely chopped
1 medium onion, chopped
1 medium tomato, chopped
1 teaspoon dried thyme leaves, crushed

¾ cup milk
½ cup water
1 package Knorr Newburg Sauce mix
 

Instructions:

Toss shrimp with lemon juice, garlic, cayenne pepper and thyme – let stand ten minutes or more.

Melt butter in large skillet over medium-high heat and cook celery, red pepper and onion, stirring occasionally until onion is tender (about five minutes).

Stir in tomato and cook one minute.

Mix together the milk, water and Knorr Newburg sauce mix in small saucepan and cook over low heat to thicken.

Add shrimp to the pepper/onion/tomato mixture and cook 1 minute until it starts to turn pink. Add Newburg sauce, bring to boil and serve over cooked rice.