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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A nice change of pace when cooking with shrimp. Ingredients:
1 lb shelled shrimp |
2 cups water |
1 cup rice |
2 teaspoons chicken bouillon |
1 cup sliced celery |
1/2 cup chopped onion |
1/4 cup oleo |
16 ounces stewed tomatoes |
3/4 cup crumbled feta cheese |
1/2 cup sliced ripe olives |
1 teaspoon dried dill |
Directions:
1. Prepare uncooked rice. In large pan cook celery and onion in oleo until tender. Add tomatoes, stir in rice, 1/2 of shrimp, cheese and 1/2 of olives and dillweed. Turn into 2 quart casserole. Top with rest of shrimp. Bake uncovered at 350 degrees for 25 minutes. Garnish with rest of olives. Serves 6.
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