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Turkey Shrimp Tetrazzini

1 (10 1/2 oz.) can condensed cream of mushroom soup
1 cup milk
1/4 cup margarine or butter
1/2 lb. fresh Shrimp
1 cup chopped celery
1/2 chopped green pepper
1/2 chopped onion
1 large garlic, minced
2 cups cooked turkey or chicken, chopped
6 oz. vermicelli or spaghetti, cooked and drained
1/4 cup chopped pimentos
1 Tbsp. chopped parsley
1 Tbsp. Worcestershire sauce
Shredded sharp cheese

Combine soup with milk; set aside. Melt margarine in Dutch oven. Cook Shrimp, celery, green pepper, onion and garlic until tender. Add turkey, vermicelli, pimento, parsley and Worcestershire sauce. Pour soup over mixture and combine. Cook over low heat 10 minutes or until hot. Sprinkle with cheese.


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