Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living October 2011

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Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.

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  • Meanwhile, melt butter in a large skillet over medium-high heat. Add shrimp and next 2 ingredients; sauté 4 to 5 minutes or just until shrimp turn pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.

  • Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 5 minutes.

  • Note: We tested with Pictsweet Seasoning Blend for frozen diced vegetables.

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