Preheat oven to 350.
Cook mushrooms slowly in butter until tender. Mix lightly with shrimp, rice and cheese.
Combine milk, ketchup, Worcestershire sauce and pepper. Add to shrimp mixture.
Pour into a greased 2 quart casserole. Bake until heated through, about 25-35 minutes.
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
large scoop of Rumbi rice, a scoop of hot vegetables
In bowl, mix shrimp, tails intact, and salsa.
Cover; chill 1 hour.
Meanwhile, cook rice; add chiles, scallions, salt and pepper.
Mix. Skewer salsa coated shrimp; broil or grill until done.
Place on rice.
Serves 4.
o combine.
Dip one rice paper round in a bowl
Combine shrimp, sesame oil, sugar and 1/
Split each shrimp lengthwise.
In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
Cover the mixture and chill for at least 30 minutes.
Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
Spoon the mixture on top of the lettuce
Garnish with the tomato wedges and any leftover shrimp.
Serve with the French dressing.
Cook bacon in a large skillet until crisp.
Crumble and set aside.
Drain and reserve 2 tablespoons of drippings.
Add onion and celery.
Cook until tender, but not brown.
Stir in flour. Stir in Worcestershire sauce and shrimp.
Cook and stir about 3 minutes or until shrimp turn pink.
Add margarine; stir until melted.
Combine shrimp mixture and hot rice.
Garnish with bacon. Serves 8.
*You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
Ladle the soup into warm bowls and enjoy!
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.
arge pot, add the shrimp and boil for about 2
Cook rice according to the package directions.
Saute onion, green pepper and celery in butter and drain.
Mix all ingredients together in a 9 x 13-inch pan and bake 30 minutes at 350\u00b0.
b>shrimp into the marinade; refrigerate for one hour.
Bring the rice
arge bowl, toss chicken and shrimp with fajita seasoning. Add lime
ender, about 10 minutes. Add shrimp, cream of mushroom soup, French
Cook the rice as you normally would but
Bring water to boil in large pot; add shrimp and return to boil.
Reduce heat and simmer 3-5 minutes.
Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
Combine shrimp, rice, beans, olives and onions; toss well.
Combine salad dressing with seasonings; mix well.
Pour over rice mix and chill.
Serve over salad greens.
Rinse rice and set aside for 2 hours or until moistened.
Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.
Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.
Cook bacon in a large skillet until crisp.
Crumble and set aside.
Drain and reserve 2 tablespoons of drippings.
Add onion and celery.
Cook until tender, but not brown.
Stir in flour. Stir in Worcestershire sauce and shrimp.
Cook and stir about 3 minutes or until shrimp turn pink.
Add margarine; stir until melted.
Combine shrimp mixture and hot rice.
Garnish with bacon. Serves 8.
Saute vegetables in margarine until tender.
Add shrimp and cook until shrimp turns pink.
Add rice, water, salt and pepper to taste.
When it comes to a boil, turn to simmer.
Cover and cook until rice is done, about 20 to 25 minutes.