Cheesy Shrimp and Rice

Cheesy Shrimp and Rice
Cheesy Shrimp and Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    6.2-ounce packages quick-cooking long grain and wild rice mix

  • 2

    cups chopped red sweet pepper

  • 2

    cups chopped celery

  • 2

    cups chopped onions

  • 1/3

    cup butter or margarine

  • 2

    10-3/4-ounce cans condensed golden mushroom soup

  • 2

    cups (8 oz.) shredded Swiss cheese

  • 2

    cups (8 oz.) shredded cheddar cheese

  • 1/2

    teaspoon black pepper

  • 2

    pounds cooked, peeled, and deveined medium shrimp (remove tails, if present)

  • Lemon slices (optional)

Directions

Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender. In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes. Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.

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