From: Philly's Texas Shrimp bag
Serves: 6-8
Ingredients:
1 (8 oz) package of wild rice
1 pound shrimp (31/40 count) peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
3/4 cup mushrooms, thinly sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups grated sharp cheese
Pepper to taste
1 (8 oz) package of wild rice
1 pound shrimp (31/40 count) peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
3/4 cup mushrooms, thinly sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups grated sharp cheese
Pepper to taste
Directions:
(Rice can be made 1 day in advance)
Preheat oven to 325
Cook rice according to package directions minus 1/4 cup water. Set aside to 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.
Melt butter in a medium saucepan and saute the pepper, onion, and mushrooms until soft, about 5 minutes.
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 an 11 x 7 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.
