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