Home > Recipes > Wild Rice Shrimp Bake

Wild Rice Shrimp Bake Recipe

Photo by: Taste of Home

100% would make again

Be the first to write a review

Rate recipe

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.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Wild Rice Shrimp Bake Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

6 Servings
Prep: 20 min. Bake: 20 min.

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.

Nutrition 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.

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