Recipe by Bone Man
A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look."
Top Review by Roger/OH
Sorry I did not find this recipe anything above average. I found it lacking flavor. I really don't know what to do to enhance the flavor. Maybe some adding some herbs.
I did find it easy and quick to make.
- 1 cup onion, chopped
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 8 tablespoons butter
- 2 fresh garlic cloves, chopped
- 4 ounces pimientos, plus juice
- 1 (10 1/2 ounce) can cheddar cheese soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 teaspoon salt
- 4 cups raw shrimp
- 2 cups cooked rice
- 1 cup chopped scallion
- 1⁄3 cup fresh parsley, chopped
- 1 teaspoon Tabasco sauce
- 1 cup seasoned bread crumbs
Directions See How It's Made
- Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible.
- Pre-heat the oven to 350 degrees F.
- In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender.
- Add soups, garlic, parsley, scallions, pimentos plus juice (small jar of pimentos), and shrimp. Continue sauteeing over medium heat until the shrimp are cooked (about 6-8 minutes), then add the salt and Tabasco.
- Next, stir in the pre-cooked rice (I use basmati).
- Spray a 3-quart or larger casserole dish with PAM and pour in the mix.
- Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole.
- Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.