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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken. Ingredients:
4 cups small shrimp (cooked and peeled) |
1 (6 ounce) box uncle ben's long grain and wild rice blend |
1 (10 1/2 ounce) can cream of chicken soup |
1/2 cup chopped onion |
1/3 cup chopped red bell pepper |
1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced |
3/4 cup butter, divided |
1 cup crushed ritz cracker |
Directions:
1. Cook rice as directed.
2. Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
3. Mix with the cooked rice.
4. Fold in cooked shrimp.
5. Spread evenly into a greased 8X11 inch baking dish.
6. Cover with crushed Ritz crackers.
7. Drizzle with 4 tablespoons melted butter.
8. Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
9. Serve with salad and garlic bread.
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