Creole Seafood Supreme - cooking recipe

Ingredients

8 ounces cream cheese
1/2 cup butter, divided
1 1/2 lbs raw shrimp, peeled
6 green onions, sliced
1 red bell pepper, seeded and diced
3 celery ribs, thinly sliced
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (6 ounce) jar sliced mushrooms, drained
1/2 teaspoon hot sauce
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 lb crabmeat
1 tablespoon lemon juice
3 cups white rice, cooked
2 1/2 cups grated cheddar cheese
1 cup crushed Ritz cracker
paprika

Preparation

Melt cream cheese and 6 tablespoons butter in microwave; set aside.
Saute shrimp, green onions, bell pepper, and celery in remaining 2 tablespoons butter, app. 5 minutes or until just soft.
In a large bowl, combine soup, mushrooms, hot sauce, garlic salt, Worchestershire, and cayenne. Add the cream cheese mixture and the sauteed shrimp mixture; stir to combine.
Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.
Spoon into a greased, 3 quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika.
Bake at 350, for 30 minutes, or until bubbly.