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Big Easy Shrimp Rice

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Recipe Summary Big Easy Shrimp Rice

This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.

Ingredients | Dslr Camera Big Lens Price In Pakistan

½ cup butter

1 cup diced onion

1 cup diced bell pepper

½ cup minced green onion

1 ½ pounds shrimp, peeled and deveined

1 (10.75 ounce) can cream of mushroom soup

1 (10.5 ounce) can condensed French onion soup

1 (10 ounce) can diced tomatoes with green chile peppers

2 cups white rice

1 tablespoon salt (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.

Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.

Info | Dslr Camera Big Lens Price In Pakistan

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 8 Yield: 8 servings

TAG : Big Easy Shrimp Rice

Seafood, Shellfish, Shrimp,