Shrimp Margarita

Great cassarole that may be perpared in advance and refrigerated.

Yield: 8 servings
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  • 4 slice(s) bread made into crumbs
  • 1 stick(s) butter
  • 1/2 cup(s) chopped celery
  • 1/2 cup(s) chopped green pepper
  • 1/2 cup(s) chopped parsley or cilantro
  • 2 cup(s) cooked rice
  • 1 can(s) cream of mushroom soup
  • 2 clove(s) garlic
  • 1/2 cup(s) green onion
  • 1 can(s) mild Rotel
  • 1 pound(s) raw peeled shrimp


  1. Saute onions, pepper, celery and garlic in 1/2 butter until tender. Add shrimp, Rotel, soup. Next add rice, green onions and parsley. Pour into greased 9 X 13 cassarike dish. Top with bread crumbs, dot with remaining butter. Bake 1/2 hour at 450 degrees.
April 2010

This recipe is a personal recipe added by joywilli and has not been tested or endorsed by MyRecipes.

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