Cheesy Shrimp and Rice
- Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
- In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
- Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
From the Test Kitchen
Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.
Nutrition Facts(Cheesy Shrimp and Rice)
- Per serving:
- 452 kcal cal.,
- 20 g fat
- (11 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 205 mg chol.,
- 1274 mg sodium,
- 32 g carb.,
- 2 g fiber,
- 2 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet