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Thread: Shrimp and Rice Casserole
01-18-2009, 12:14 PM #1
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Shrimp and Rice CasseroleShrimp and Rice Casserole
Recipe DescriptionQuick and easy casserole everyone will enjoy.Preparation Steps:Cook rice according to package directions and set aside.Level of Difficulty:
Preheat oven to 350 degrees.EasyTime Needed:45 minutesIngredients:1 six-ounce box Uncle Ben's long grain and wild riceServes:
2 Tablespoons butter or oil
1 cup diced green bell pepper
1 cup diced onion
1 cup sliced celery
1-1/2 pounds cooked shrimp
1 teaspoon curry powder
1 teaspoon Worcestershire sauce
3/4 cup mayonnaise
salt and pepper, to taste
1/2 cup white wine
minced parsleyServes 8Directions:Saute green pepper, onion, and celery in butter or oil until tender. Combine with rice and all ingredients, except parsley. Pour into a greased nine by thirteen-inch casserole or a round two-quart casserole. Cover and bake in a preheated 350 degree oven for 45 minutes until thoroughly heated. Sprinkle with minced parsley.
01-18-2009, 03:14 PM #2
I'll give it a shot. My father and I go shrimping every fall. I have a half a freezer full of march bugs, and my wife does not eat them... (52 one quart packs, one pack a week untill next shrimp season starts)
12-05-2010, 08:59 PM #3
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Another FV recipe hitting this weeks menu...
I would normally do this with fresh or frozen shrimp BUT do you think canned shrimp would work in this recipe too? I have a few cans of of nice quality shrimp in the cupboard that were for something else and never got used!
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12-06-2010, 08:03 AM #4
I think they would work but the shrimp in cans is usually pretty small and you'd need a few cans to equal what the recipe is asking for. Nothing to say less isn't better, the shrimp flavor would be there and I'd enjoy eating it, lol.
What time is dinner?
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