It’s back! After a maternity leave I’ve started Recipe Wednesday again. This is where I’ll share some of my favorite recipe’s with you. Today, I’m sharing one of my go-to recipes. It’s pretty easy to put together (when you use frozen shrimp), makes a ton of food, and tastes great! If you have Cotton Country you can find the recipe in there but for those of you who don’t have that cook book here it is.
Wild Rice and Shrimp
Serves 10-12 (One 9×12 casserole or two square pans)
1 1/2 pounds cooked Shrimp
1/2 cup Margarine
1/2 large Chopped Onion
1/2 large chopped Bell Pepper
1 large can sliced Mushrooms (I only use about half of this due to Jason’s distaste of mushrooms)
1 tablespoon Worcestershire
6 drops Tabasco
1 can Cream of Chicken Soup
2 tablespoons Cream
Buttered Bread Crumbs
1 small box Wild Rice cooked as directed
1. Saute onion, pepper, and mushrooms in margarine.
2. Add shrimp, Worcestershire, and Tabasco.
3. Heat soup with cream.
4. Fold all together with cooked rice.
5. Pour in greased casserole.
6. Cover with bread crumbs.
7. Bake at 325 for 30 minutes.
You can check out all of my recipes by going to the Cooking with Tales of a Peanut blog. I will put each recipe both places since it will probably be easier for you to find recipes on the recipe blog. I will also be putting my recipes from my previous recipe blog up there also.