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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A great recipe for company , this is always a winner when I need to impress! I've made this 3 times, and it hasn't let me down yet! Ingredients:
8 ounces cream cheese |
1/2 cup butter, divided |
1 1/2 lbs raw shrimp, peeled |
6 green onions, sliced |
1 red bell pepper, seeded and diced |
3 celery ribs, thinly sliced |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1 (6 ounce) jar sliced mushrooms, drained |
1/2 teaspoon hot sauce |
1 teaspoon garlic salt |
1 teaspoon worcestershire sauce |
1/2 teaspoon cayenne pepper |
1 lb crabmeat |
1 tablespoon lemon juice |
3 cups white rice, cooked |
2 1/2 cups grated cheddar cheese |
1 cup crushed ritz cracker |
paprika |
Directions:
1. Melt cream cheese and 6 tablespoons butter in microwave; set aside.
2. Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
3. In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
4. Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
5. Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
6. Bake at 350, for 30 minutes, or until bubbly.
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