Ingredients
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1 1/2 lbs medium shrimp, raw, peeled and deveined
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1/2 cup butter
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1 onion, chopped
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3 celery ribs, chopped
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2 garlic cloves, minced
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4 green onions, chopped
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1/4 teaspoon salt
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1 cup cheddar cheese, shredded
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1/4 cup fine dry breadcrumb
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1/4 teaspoon fresh ground pepper
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1 green bell pepper, chopped
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2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
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1 1/2 cups uncooked long-grain rice
Instructions
- Prepare rice according to package directions.
- Preheat oven to 350*F.
- Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender.
- Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink, taking care not to overcook the shrimp.
- Combine shrimp mixture and rice.
- Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
- Bake for 25 minutes or until cheese is melted.
- ENJOY! I like to serve this with french bread warm from the bread machine!