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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheesy Shrimp and Rice

Makes: 12 servings
Prep 40 mins Bake About375°F 35 mins Stand 10 mins
Cheesy Shrimp and Rice
Ingredients
  • 2 6.2 ounce package  quick-cooking long grain and wild rice mix
  • 2  cups  chopped red sweet pepper
  • 2  cups  chopped celery
  • 2  cups  chopped onions
  • 1/3  cup  butter or margarine
  • 2 10 3/4 ounce can  condensed golden mushroom soup
  • 2  cups  (8 oz.) shredded Swiss cheese
  • 2  cups  (8 oz.) shredded cheddar cheese
  • 1/2  teaspoon  black pepper
  • 2  pounds  cooked, peeled, and deveined medium shrimp (remove tails, if present)
  •  Lemon slices (optional)
Directions

1. 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.

2. 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.

3. 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 KitchenTo Tote:
  • Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
For 6 Servings:
  • 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 452,
  • Fat, total (g) 20,
  • chol. (mg) 205,
  • sat. fat (g) 11,
  • carb. (g) 32,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 35,
  • vit. A (RE) 0,
  • vit. A (IU) 2332,
  • vit. C (mg) 45,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 17,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 1274,
  • Potassium (mg) 350,
  • calcium (mg) 384,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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