"The belly rules the mind."--Spanish Proverb

Baked Shrimp Creole Recipe

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This recipe for Baked Shrimp Creole, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Bolinger
Added: Saturday, September 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
1/2 cup onion, chopped
1/2 cup green onions, chopped
1/2 cup green, red or yellow pepper, chopped
1 can rotel diced tomatoes
1 can cream of onion soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 pounds shrimp, peeled
2 cups uncooked rice
1 tsp minced garlic
1 tsp salt
1 tsp pepper

Directions:
Directions:
In skillet, heat butter and saute onions and peppers until tender. Add tomatoes and simmer five minutes. Combine all ingredients. Place in a 2 1/2 quart casserole. Bake one hour at 350; may need 15-20 minutes longer if rice is still crunchy. Ready to serve when all liquid is absorbed.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Add a salad and bread and your meal is complete!

 

 

 

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