Shrimp rice casserole dnsr31a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp |
| 1 | each | Onion, chopped |
| 2 | eaches | Celery ribs, chopped |
| 1 | x | Garlic to taste |
| 1 | tablespoon | Butter |
| 1 | can | Cream of mushroom soup |
| ½ | tablespoon | Lemon juice |
| 1 | x | Salt and pepper to taste |
| 1½ | cup | Rice, cooked |
| ½ | cup | Sour cream |
| ¾ | cup | Cheese, grated |
| 1 | x | Green pepper rings |
Directions
Boil shrimp and peel, devein, and cut into bite sized pieces. Saute onion, celery, and garlic in butter.
Do not brown. Add soup, lemon juice, and seasoning.
Fold in rice and shrimp. Then fold in sour cream and pour into buttered casserole dish. Sprinkle with cheese and decorate with pepper rings. Bake at 325 degrees for 30 minutes. From Pirate's Pantry" formatted by Mary Dishongh Bowles.
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