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Shrimp and Rice Casserole


Recipe Description
Quick and easy casserole everyone will enjoy.​
Preparation Steps:
Cook rice according to package directions and set aside.
Preheat oven to 350 degrees.​
Level of Difficulty:
Easy​
Time Needed:
45 minutes​
Ingredients:
1 six-ounce box Uncle Ben's long grain and wild rice
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 parsley​
Serves:
Serves 8​
Directions:
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.​
 

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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)
 
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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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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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