Shrimp and rice medley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Water chestnuts; chopped |
| 2 | cans | Mushroom stems & pieces |
| 1 | can | Onion soup |
| 1 | cup | Raw rice |
| ¾ | Stick butter | |
| 2 | Jalapeno or cayenne peppers (up to) | |
| 1½ | pounds | Medium shrimp |
| Parmesan cheese | ||
Directions
Melt butter in pan; drain mushrooms, retaining liquid for future use. Chop mushrooms and add to butter; saut‚ for 15 minutes. Add onion soup, liquid from mushrooms and water chestnuts and rice. Put in covered baking dish; place in 325 degree oven. Cook for 30 minutes; add shrimp and sprinkle with cheese. Stir; return to oven for an additional 15 to 20 minutes.
STEAMBOAT WAREHOUSE
WASHINGTON, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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