Shrimp & Wild Rice

READY IN: 55mins
Recipe by ~Nimz~

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.

Top Review by weekend cooker

Well, it seems I am on a shrimp binge. I did cut the recipe in half, and used less than a 1/4 cup of onions. All I got to say is MMMM-good. It went real well with our shrimp lunch today.

Ingredients Nutrition

  • 946.36 ml small shrimp (cooked and peeled)
  • 170.09 g boxuncle ben's long grain and wild rice blend
  • 297.66 g can cream of chicken soup
  • 118.29 ml chopped onion
  • 78.07 ml chopped red bell pepper
  • 1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
  • 177.44 ml butter, divided
  • 236.59 ml crushed Ritz cracker


  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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