Difference between revisions of "Shrimp Delight"
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* 1 teaspoon [[parsley]] | * 1 teaspoon [[parsley]] | ||
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# Sauté [[onion]], [[bell pepper]] and [[shrimp]] in oleo then season with [[salt]] and pepper. | # Sauté [[onion]], [[bell pepper]] and [[shrimp]] in oleo then season with [[salt]] and pepper. | ||
# Put in casserole dish and bake covered with foil at 350 °F for ~30 minutes. | # Put in casserole dish and bake covered with foil at 350 °F for ~30 minutes. | ||
Latest revision as of 06:44, 14 July 2012
Description
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Ingredients
- 1 medium bell pepper, diced
- 1 medium white onion, diced
- 1 stick oleo
- 2 cups raw rice
- 2 cans creamy chicken mushroom soup
- 1 can tomatoes with green chilies
- 2 pounds shrimp, peeled
- ½ can water
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon parsley
Procedures
- Sauté onion, bell pepper and shrimp in oleo then season with salt and pepper.
- Put in casserole dish and bake covered with foil at 350 °F for ~30 minutes.
- Combine rice, soup, tomatoes and water
- Pour over shrimp mixture
- Return to oven and bake 30 minutes longer.
- Garnish with parsley before serving.
