Everyone by now is well aware of my LOVE for the Food Network and the queen of the south Paula Deen. I was watching one of her shows a few weeks ago and she did the most wonderful looking shrimp and rice dish, it was so simple and right up my semi – homemade alley. Other than the rice and a bell pepper I had everything on hand to make this yummy dish, ok… I made a few changes to the original recipe but it was so easy and oh so good, my husband and I loved it.
1 – 8 oz. - Box of Wild Rice
½ Lb. - Medium Shrimp (peeled & deveined)
2 Tbs. - Butter
½ - Orange Bell Pepper (seeded & diced)
½ - Medium Onion (diced)
1 – 10 ¾ oz. - Cream of Chicken Soup
2 C. - Colby Monterey Jack Cheese (grated)
Salt & Pepper
Cook the rice according to the directions minus ¼ c. water, then set aside to cool. Bring 2 cups of water with ½ Tbs. salt to a boil in a sauce pan and cook the shrimp for 1 minute, drain and set aside to cool. Heat the butter in a small frying pan over medium heat and cook the onion and pepper just until soft, about 5 minutes. In a large bowl combine the rice, soup, 1 ½ C. cheese, shrimp and veggies. Season with salt and pepper to taste, mix well then transfer to a greased baking dish and cover with remaining cheese. Bake at 325 degrees for 30 minutes.
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