Combine rice, shrimp, onion, pepper and dressing in a 2 to 3-quart casserole dish.
Top casserole with raw bacon.
Bake at 350\u00b0 for 1 hour.
Rinse shrimp and shake off excess water.<
sed a 2.5 quart casserole for this. If you wish
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Saute celery, onion, bell pepper and shrimp in butter. Add cream of shrimp soup and rice.
Mix and pour in buttered 2-quart casserole dish. Sprinkle with herb
stuffing. Bake 40 minutes at 350\u00b0.
et the garlic brown. Add shrimp, and toss to coat. Immediately
Preheat oven to 375.
Shell the shrimp leaving the tail on.
Use a small knife and split each shrimp down the back lengthwise.
Remove any black veins, rinse shrimp under cold water and pat dry.
In a small pan, heat butter, olive oil, garlic, lemon juice, salt and pepper just until butter is melted.
In a 13x9 inch pan, arrange shrimp in a single layer with the split side opened and down, tails up.
Pour butter mixture over all.
Bake for 15 minutes.
Saute onion and garlic in butter.
Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
When melted, add onions and garlic and mix well.
Add shrimp, rice, & brocolli (be sure to drain well).
Mix well.
Sprinkle with bread crumbs. Brown, if desired.
Mushrooms can be added to top of soup/cheese, if desired.
VARIATION:
Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.
Cut shrimp into bite sized pieces.
In a bowl toss together shrimp, avocado, red onion, salsa and cilantro.
Drizzle the lime juice over the mixture and toss well.
For more kick add a dash of Tabasco.
Chill.
Place on warm tortillas.
Serve with lime wedges, additional salsa and cilantro.
Combine all ingredients except shrimp in 1 1/2 quart casserole, breaking up tomatoes with spoon and cover.
Microwave at High for 8 to 12 minutes or until green pepper is tender and sauce is bubbly, stirring once.
Stir in shrimp; cover.
Microwave at High 3 to 5 minutes or until shrimp are just opaque, stirring once or twice. Do not overcook.
Let stand 3 to 5 minutes.
Remove bay leaf.
If desired, serve over rice.
Serves 4.
Cook mushrooms in butter about 4 minutes.
Cook rice according to directions on box.
Mix all ingredients in buttered 2-quart casserole.
Bake at 350\u00b0 for 30 minutes.
Makes 8 servings.
eat until tender.
Add shrimp and cook for approximately 5
Prepare pasta, keep warm.
In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
Add seasonings.
Add Shrimp and heat only long enough to heat through.
Serve over hot pasta.
Enjoy!
Heat oil in a skillet.
Add shrimp and cook until just pink.
Add the garlic and basil.
Add butter. Toss in the cooked pasta.
Garnish with the cheese.
Peel shrimp, leaving tails on.
Combine all ingredients, except pasta, in
a shallow casserole. Bake at 350\u00b0 for 15 minutes.
Pour over cooked pasta. Serves 4 people.
Combine all ingredients in large baking dish or casserole. Serve with corn muffins and salad for an easy buffet.
This is fairly hot and spicy.
Combine ingredients and place in casserole (use Pam for easy cleanup).
Sprinkle top with bread crumbs and remaining 1/2 cup grated cheese.
Bake at 325\u00b0 for approximately 45 minutes. Serves 6.
Combine all
ingredients
and bake 1 1/2 hours at 350\u00b0, covered.
Serves 6 to 8.
1/2-quart casserole dish. Arrange shrimp in a single layer
Prepare rice mix according to package directions.
In a medium saucepan, melt butter; Saute green pepper, celery and onion for about 5-10 minutes or until tender.
In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, Swiss cheese and pepper.
Stir in the cooked shrimp; spoon mixture into a 3-quart rectangle baking dish.
Bake, covered with foil, at 350 degrees for about 40 minutes or until heated through.
Let stand 10 minutes before serving.