We eat this recipe often during Lent. I purchase shrimp on sale during the year and freeze it for the season. Everyone LOVES it except my youngest who declared that the Devil made seafood (not a fish lover).
SHRIMP CASSEROLE
1 1/2 cups uncooked long grain rice
1 1/2 pounds medium size raw shrimp (or what have you)
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, shopped
2 garlic cloves, minced
2 (10 3/4 oz cream of celery soup)
salt and pepper to taste
1 cup shredded Cheddar-colby cheese
1/4 cup breadcrumbs
Prepare the rice according to package. Peel and devein shrimp. Melt butter in a large skillet/pot over medium heat. Add bell pepper and the next four ingredients until tender. Stir in soup, shrimp, salt and pepper and cook until te shrimp turns pink (about 3 or so minutes). Combine the shrimp mixture with the rice and mix well. Pour into a lightly greased 13x9 inch pan or one close. Sprinkle the cheese and breadcrumbs (we actually leave out the breadcrumbs but I am using the original recipe). Bake at 350 degrees for 25 minutes till cheese is melted.
***You can use the same recipe and use 3 cups diced chicken/or turkey and two cans of cream of chicken soup for another style dish.
****I always hesitate when posting a seafood type dish especially one with the “holy trinity”. Please Bayou and Cajun freepers.. be kind!
That sounds great. Thanks.