Monday, June 18, 2012

Shrimp and Wild Rice Casserole ***

I've been craving wild rice lately, for some reason, so I went on Pinterest in search of something new.  True to form for Paula's recipes, this one is laden with butter.  Honestly, I would probably cut the butter in the rice down by at least half and then saute the onions and green peppers in olive oil.  I used two lbs of shrimp, because I had an extra bag that I wanted to use up.  I started mine from frozen, so I just boiled them for a little while longer.  I really don't think that a pound would have been enough.  We love shrimp, so I didn't want it to be too rice-y.  This is definitely a good dish, but it's so very rich.  I'd like to experiment with it a little more and see how it is without the cream soup.  I'll definitely be cutting back the butter next time, though.
Photo courtesy of Food TV

(luckymommyto2boys ~ Amy ~ Paula Deen)

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
*Amy's notes: I used 2 lbs of frozen medium shrimp.

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