Cheesy Shrimp Bake Serves 2

I’ve pondered this for several day, and when that happens I seek the internet……. Shrimp bakes with cheese doesn’t exist, at least the way I had in mind!! This is the list of ingredients of the first attempt…. which as it turns out wasn’t bad, well my wife loved it, but I see it needs refinement!!!!! First of all, I hate using canned soup…. enough said, but I did….

• Ready In: 45 mins
• Serves: 2

Ingredients

• 10 -12  large  pre-  cooked shrimp (thawed, and naked!!!)
• 1 (10 ounce) can  mushroom soup (see options)
• 3  green onions, chopped in 1/2 pieces lengths
•  mushroom, sliced any type will do
• 2  garlic cloves, minced
• 1 -2  pinch salt
• 1 -2  pinch pepper
•  extra virgin olive oil, to saute O's, M's and Garlic
• 1⁄2 tablespoon rosemary, more if you dare
• 1⁄4 cup milk, your choice, thins the canned soup
• 1⁄4 cup heavy cream, thins the canned soup but adds creaminess
• 1⁄2 cup cheddar cheese
• 1⁄4 cup feta cheese
• 1  cup parmesan cheese
• 4 -5  slices  red peppers, to add color, chopped. (thin slices)
• 1  thinly sliced tomatoes

Directions

1. Sauté onions, mushrooms, garlic in EVO, to soften.
2. In a baking dish, Corel, etc, big enough to accommodate all ingredients add:
3. Soup, milk, heavy cream, sautéed mushrooms, onions, and garlic, shrimp, Feta & ½ of the Cheddar Cheese, stir together. Place Tomato slices on top of mixture, add all remaining cheeses on top, cover with foil or glass lid.
4. Bake for 20 to25 minutes at 375, check occasionally, if you’ve use a glass top for, bubbling cheese, and a slight bit of browning.
5. Remove from oven, when the time is right and let sit to allow flavors to absorb…….
6. Serve with Rice Pilaf and a salad of you liking….say a Caesar! ENJOY!
7. Opps, almost forgot the (see options), anytime you can stray away from a canned soup sauce, for a hand-made cream sauce, with butter, flour, milk…. or heavy cream, and in this case, mushrooms, DO SO!
8. Fresh is good, natural is better!