2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-colby cheese blend
1/4 cup fine, dry breadcrumbs
How to Make It
Prepare rice according to package directions.
Peel shrimp, and devein, if desired.
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. (Do not overcook.)
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 at 350° for 25 minutes or until cheese is melted.
*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.
Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.
I want to say ...wow!! so awesome...added in a few of yalls suggestions, like rotel tomatoes...and instead of rice I used lasagne noodles...and tossed in some corn scraped right off the cobb...i then layered the noodles, cheese, shrimp, chopped mushrooms, rotel tomatoes, then soup mixture...and repeated all the way to the top....it actually stacked about an inch higher than the top of my 13x9...really you are just waiting for the cheese layers to melt--about 30 minutes!! My brother cussed it was so good!! and I used "tiny salad shrimp" to make it more affordable!!! no regrets...a new favorite!! good Lord bless ea of you!! :)
This recipe is so delicious !... whether you make it as written or if you have to substitute the type of rice, soup & cheeses to what you have on hand. This time, I used brown rice cooked in half water & half chicken broth, then added sautéed sliced mushrooms, fresh chopped parsley and salt & pepper to it. I couldn’t find Cream of Shrimp Soup so I used 1 can each of Cream of Chicken & Cream of Celery and added some Old Bay Seasoning for the seafood flavor. Also couldn’t find any Cheddar-Colby cheese, so used a Mexican Cheese Blend and it turned out fantastic! I highly recommend this recipe and can’t wait to make it for our next dinner guests!
I have made this dish on four occasions, and without fail everyone loves it and someone asks me for the recipe. I use wild shrimp (from southeastern NC waters) and not that factory- farmed stuff from Lord-knows-where. This dish really showcases the shrimp nicely. If you cannot find the refridgerated Alfredo sauce, the sauce in a jar will suffice, although I think the refridgerated sauce is somewhat better. I may add mushrooms next time I make it...nothing like gilding the proverbial lily. Try this dish you won't be disappointed.
Perfect recipe as stated. I did, however, add chopped parsley for color and taste to the rice after it was cooked and prior to adding the shrimp mixture. Hubby raved about the casserole and said it was way better than the $225 dinner for two we had at a restaurant last weekend. Next fancy occassion, I'll make this and save $210!