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.
Photo: Beth Dreiling; Styling: Buffy Hargett
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Bake: 25 Minutes
- 1 1/2 cups uncooked long-grain rice
- 1 1/2 pounds medium-size raw shrimp
- 1/2 cup butter
- 1 green bell pepper, chopped
- 1 onion, chopped
- 3 celery ribs, chopped
- 2 garlic cloves, minced
- 4 green onions, chopped
- 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
- 1. Prepare rice according to package directions.
- 2. Peel shrimp, and devein, if desired.
- 3. 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.)
- 4. 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.
- 5. 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.
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