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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds unpeeled, medium-size fresh shrimp |
3 cups cooked long-grain and wild rice mix |
1 cup (4 ounces) shredded longhorn cheddar cheese |
1 (10 3/4-ounce) can cream of mushroom soup, undiluted |
1 tablespoon butter or margarine |
1/2 cup chopped green onions |
2 teaspoons worcestershire sauce |
1/2 teaspoon dry mustard |
1/2 teaspoon freshly ground pepper |
1/4 cup milk |
1 teaspoon cajun seasoning |
garnishes: green onions, peeled cooked shrimp |
Directions:
1. Peel shrimp; devein, if desired.
2. Place cooked rice in a bowl. Add shrimp, cheese, and soup to rice.
3. Melt butter in a large skillet over medium-high heat, and add green onions; cook, stirring constantly, until tender.
4. Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture. Spoon into a lightly greased 11- x 7- x 1 1/2-inch or 2-quart baking dish.
5. Bake casserole at 375° for 45 minutes. Garnish, if desired.
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