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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Shrimp and Rice Casserole Recipe

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This recipe for Shrimp and Rice Casserole is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups uncooked rice
1 stick butter
2 stalks celery, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
1 lb. bag small shrimp
1 can cream of mushroom soup
1 can cream of shrimp soup
1 can water
Tony's seasoning
3-4 drops Tabasco
salt and pepper
1/2 to 1 can drained corn
shredded cheddar (optional)
Directions:
Directions:
While the rice is cooking, drain shrimp and squeeze excess liquid. Saute all veggies in butter. Add the shrimp the last few minutes and cook until they turn pink. In a separate bowl, combine the soups and water until creamy and add to the shrimp. Add seasonings. Add the corn and rice. Cover and bake at 350º for 30 minutes. Remove and let it sit for about 5 minutes before serving. Can top with some shredded cheese if you like. Serve with green salad and dinner rolls.

 

 

 

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