DAYNE

Lilypie 5th Birthday Ticker

TALLAN

Lilypie
I am now a Thirty-One Consultant!!!!

Please go and visit my site at
http://www.MyThirtyOne.com/DCrosslin

You can shop through the catalog or you may want to host your own party- Just let me know!!

Thank you!!


Here is something for you guys!

Thursday, October 29, 2009

Recipe... all the credit goes to Paula Deen!!

  I somehow stumbled upon this recipe while on Kelly's Korner blog and OH MY GOSH it is wonderful and awesome!!!!! If you love shrimp this casserole is great and easy and even better the next day, enjoy!!! Paula Deen's Wild Rice and Shrimp Casserole


(Photo and recipe are by Paula Deen)


I took a picture of the casserole I made and deleted it somehow. This is REALLY good. If your husband is like mine - he won't eat anything with the name "casserole" in it so I just called it Wild Rice and Shrimp Supreme and he liked it.

Ingredients

  • 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

Directions

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.

1 comment:

Kurt and Samantha said...

This is so yummy!! I have been cooking it for a while now.