Prep 15 mins
Cook 0 mins
From Southern Living. I halved this recipe easily. Made for a nice meal.
- 1 1⁄2 cups uncooked long-grain rice
- 1 1⁄2 lbs medium raw shrimp
- 1⁄2 cup butter
- 1 green pepper, chopped
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, chopped
- 1⁄4 teaspoon red pepper flakes (optional)
- 2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
- 1⁄4 teaspoon salt (I used sea salt)
- 1⁄4 teaspoon fresh ground pepper
- 1 cup shredded cheddar and colby cheese, blend (can use more)
- 1⁄4 cup fine dry breadcrumb (can use more)
- Prepare rice according to package directions.
- Preheat oven to 350 degrees.
- Melt butter in a large skillet over medium heat.
- Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
- Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
- Combine shrimp mixture with rice.
- Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
- Sprinkle with cheese and breadcrumbs.
- Bake at 350 for 25 minutes or until cheese is melted.
A great recipe, although I had to make some subs due to regional differences, I live in France! I also cut the recipe right back to serve just two people. I cannot get cream of shrimp soup here, so I used a packet fish soup made with milk and creme fraiche - worked like a dream! I also omitted the celery, as I had none in the pantry and chucked a few pimento stuffed green olives in instead, again, they worked brilliantly. I used grated gruyere cheese for the topping along with homemade fresh French breadcrumbs. This was eaten with fresh parsley as a garnish for lunch today and was VERY much enjoyed thanks! Made for the Aus/NZ Recipe Swap #34 and also for the One Pot Wonders event in the Photos Forum. Merci. FT:-)