Print Options

 
 
 
 Print
Wild Rice Shrimp Bake Recipe

Wild Rice Shrimp Bake 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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings

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

  • 1. Prepare rice according to package directions.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

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