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From the Kitchen of: Pat K./Pepper
This is a variation of a recipe I got from a newspaper years ago and I'm not sure if it was New Orleans,La. or Port Arthur, Texas. It is a tried and true crowd pleaser. I have made it many times and always get rave reviews.
| 2 | 6 oz. | pks. Comet (or Uncle Ben's)long grain white and brown rice or wild rice |
| 1 | lb. | fresh or frozen peeled and deveined Shrimp (reserve 4-6 for garnish |
| 1 | C. | Celery, bias Cut |
| 1 | 4 1/2 | oz. jar Sliced Mushrooms, drained |
| 1 | C. | Onion, chopped ( you can use 1/2 c. green onions, sliced instead) |
| 2 | Tbsp. | chopped Pimento |
| 1/2 | C. | Bell Pepper, chopped |
| 1/4 | tsp. | Black Pepper |
| 1 | can | sliced Water Chestnuts |
| 1 | can | Golden Mushroom Soup |
| 1 1/2 | C. | Dairy Sour Cream |
| 2 | Tbsp. | Oleo or Butter, melted |
| 2 | Tbsp. | Parsley, fresh |
| 2/3 | C. | dry Bread Crumbs |
| 1 | C. | shredded Cheddar Cheese (Optional) |
| few strips of Pimento for garnish | ||
Cook rice according to pkg. directions. Saute shrimp in 1 Tbsp. oleo (till pink) in large saucepan, drain and set aside. Saute in 1 Tbsp. Oleo, celery, onion, bell pepper, mushrooms until celery is crisp and tender. Stir in pimento, black pepper, rice and shrimp. Spoon shrimp/rice mixture into a lightly greased 2qt shallow baking dish. Combine soup and sour cream. Spoon over shrimp/rice mixture. Mix butter with bread crumbs and parsley. Sprinkle on top of casserole. Optional - Sprinkle cheddar cheese over top of shrimp and then top with bread crumb mixture. Bake in preheated 325 degree oven for 30 min. Garnish with reserved shrimp and pimento and bake an extra 5 min. Serves 6-8. (To serve only 4 use only one package rice mixture).