My family ADORES this recipe. I will say, however, I have no idea if it is “authentic” to my Southern neighbors. It does taste great!
SHRIMP CASSEROLE:
1 1/2 cups uncooked long grain rice
1 1/2 lbs. medium size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
3 celery ribs, chopped
2 garlic cloves, chopped
4 green onions, chopped
2 (10 3/4 oz. cans cream of celery soup or substitution cream of shrimp undiluted
1/4 tsp salt and pepper
1 cup shredded cheddar-colby cheese blend
1/4 cup breadcrumbs
Prepare rice according to package. Peel an devein shrimp. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt and pepper and cook 3 minutes or just until shrimp turns pink. Don’t overcook. Combine shrimp mixture, and rice. Pour mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly the cheese and breadcrumbs. Bake at 350 degrees for 25 minutes or until cheese is melted.
I usually double this recipe and bake a HUGE pan of it. It does very well the next day as well. Enjoy!
I LOVE those casseroles!