Wild Rice Shrimp Bake Recipe

Wild Rice Shrimp Bake Recipe photo by Taste of Home

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Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons.

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Wild Rice Shrimp Bake Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 pound uncooked medium shrimp, peeled and deveined
1 medium green pepper, chopped
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup seasoned stuffing croutons

Directions

Prepare rice according to package directions.
Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 299 calories, 12 g fat (6 g saturated fat), 137 mg cholesterol, 1,083 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Wild Rice Shrimp Bake in Quick Cooking May/June 2003, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Wild Rice Shrimp Bake

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(1-1) of 1 reviews

Reviewed on Oct. 24, 2010 by ezondii

This is the very first recipe I sent to my recipe box. Very easy to prepare and is elegant enough to serve company. Herb/Garlic croutons are especially good on this.