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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups uncooked long-grain rice |
1 1/2 pounds medium-size raw shrimp |
1/2 cup butter |
1 green bell pepper, chopped |
1 onion, chopped |
3 celery ribs, chopped |
2 garlic cloves, minced |
4 green onions, chopped |
2 (10 3/4-oz.) cans cream of shrimp soup, undiluted |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 cup (4 oz.) shredded cheddar-colby cheese blend |
1/4 cup fine, dry breadcrumbs |
Directions:
1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
5. Bake at 350° for 25 minutes or until cheese is melted.
6. *2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
7. Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.
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