"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spicey Shrimp Casserole Recipe

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This recipe for Spicey Shrimp Casserole, by , is from Cooking From the Heart, 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!

Vera Whisner


1 stick margarine
2 stalks of celery (thinly sliced)
1 green pepper (chopped)
1 large onion (chopped)
3 cloves of garlic (chopped)
1 pound shrimp (shells a tails removed)
1 can Rotel tomatoes (mild)
1 can cream of mushroom soup (undiluted)
1 1/2 cup cooked rice

Preheat oven to 350║.

In a sautÚ pan, melt margarine and sautÚ celery, pepper, onion, and garlic until tender. Add shrimp and cook until pink. Remove from heat.

Add tomatoes, soup and rice. Mix. Pour into casserole dish and top with Panko bread crumbs.

Bake for 45 minutes.




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