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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup uncooked long-grain rice |
1/4 cup butter |
2 pounds peeled and deveined, medium-size raw shrimp (2 1/25 count) |
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery |
4 garlic cloves, minced |
1 (10 3/4-oz.) can cream of shrimp soup |
1 (10-oz.) container refrigerated alfredo sauce |
1/3 cup dry white wine or chicken broth |
1/2 teaspoon cajun seasoning |
1/4 teaspoon ground red pepper |
3/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400°. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shrimp and next 2 ingredients; sauté 4 to 5 minutes or just until shrimp turn pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
3. Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 5 minutes.
4. Note: We tested with Pictsweet Seasoning Blend for frozen diced vegetables.
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