Difference between revisions of "Shrimp Bake"
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* 1 lb sharp [[cheddar]] cheese, grated | * 1 lb sharp [[cheddar]] cheese, grated | ||
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# Sauté celery, onions and green pepper in butter until clear (not brown). | # Sauté celery, onions and green pepper in butter until clear (not brown). | ||
# Combine all ingredients. | # Combine all ingredients. | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
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[[Category:Celery Recipes]] | [[Category:Celery Recipes]] | ||
Latest revision as of 06:44, 14 July 2012
Description
Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Ingredients
- 1½ lbs cooked shrimp (3 lbs. raw)
- 1 cup chopped celery
- 1 cup chopped green pepper
- 1 large onion, finely chopped
- 1 cup rice, cooked
- 1 large can sliced mushrooms and juice
- 1 tbsp Worcestershire sauce
- 1 can Campbell's tomato soup (as is)
- 1 lb sharp cheddar cheese, grated
Procedures
- Sauté celery, onions and green pepper in butter until clear (not brown).
- Combine all ingredients.
- Season with salt and pepper.
- Save ⅓ of cheese to sprinkle on top.
- Bake in casserole dish in pre-heated 325°F oven for 40–45 minutes.
