Ingredients
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4 cups small shrimp (cooked and peeled)
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1 (6 ounce) box uncle ben's long grain and wild rice blend
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1 (10 1/2 ounce) can cream of chicken soup
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1/2 cup chopped onion
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1/3 cup chopped red bell pepper
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1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
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3/4 cup butter, divided
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1 cup crushed Ritz cracker
Instructions
- Cook rice as directed.
- Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
- Mix with the cooked rice.
- Fold in cooked shrimp.
- Spread evenly into a greased 8X11 inch baking dish.
- Cover with crushed Ritz crackers.
- Drizzle with 4 tablespoons melted butter.
- Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
- Serve with salad and garlic bread.