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Shrimp and Wild Rice Bake Recipe

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This recipe for Shrimp and Wild Rice Bake, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Sirmon
Added: Friday, August 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds shrimp
3 (10 1/2 ounce) cans cream of mushroom soup
3/4 cup water
1 (6 ounce) box Uncle Ben's Long-Grain and Wild Rice
1 large green pepper, chopped
1 (2 ounce) jar diced pimientos
2 cups finely chopped onion
1 cup finely chopped celery
1 pound Cheddar cheese, shredded

Directions:
Directions:
Boil, peel and devein shrimp. Dilute soup with water. Cook rice according to package directions. Combine all ingredients. Pour into a 3-quart casserole or rectangular Pyrex dish. Bake uncovered at 350 for 45 minutes to 1 hour. Serve at once.

Number Of Servings:
Number Of Servings:
8

 

 

 

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