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.
More From Southern Living
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Casseroles