Shrimp and rice medley

Yield: 4 Servings

Measure Ingredient
1 can Water chestnuts; chopped
2 cans Mushroom stems & pieces
1 can Onion soup
1 cup Raw rice
¾ Stick butter
2 Jalapeno or cayenne peppers (up to)
1½ pounds Medium shrimp
Parmesan cheese

Melt butter in pan; drain mushrooms, retaining liquid for future use. Chop mushrooms and add to butter; saut‚ for 15 minutes. Add onion soup, liquid from mushrooms and water chestnuts and rice. Put in covered baking dish; place in 325 degree oven. Cook for 30 minutes; add shrimp and sprinkle with cheese. Stir; return to oven for an additional 15 to 20 minutes.

STEAMBOAT WAREHOUSE

WASHINGTON, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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