This is on the menu tonight at our house. It's originally a Paula Deen recipe, modified by Dannie to my brother's tastes. As for my Rob, he's a self-proclaimed "shrimp eater" so I'm sure he'll love it. Dannie says the leftovers are fabulous and recommends doubling the recipe and using a 9x13 pan, so that's how we'll roll tonight.
We're watching our waistlines around here, so I plan on modifying this with low-fat ingredients and cutting out the butter. I know, I know... where's the fun in that? :o)
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
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2 comments:
Just in case anyone is hesitant to try this... I made it and WOW. So good. Rob and I loved every bite. Perfect for lunch the next day, too.
Made this for dinner tonight. Two thumbs up from our household. It was so good, we're both taking the leftovers for lunch tomorrow.
I made mine low-fat. Eliminated the butter from the rice and just sprayed a pan with cooking spray to cook the veggies. Used reduced fat for all other ingredients and it came out great. I also used red pepper, rather than green. We couldn't tell this was low-fat. So good!
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