Ingredients Jump to Instructions ↓

  1. 1 1/2 cups cooked white rice

  2. 1/4 cup softened butter, divided use

  3. 2 tablespoons chopped fresh flat-leaf parsley

  4. 2 tablespoons chopped pimientos

  5. 1 tablespoon grated onion

  6. 1/4 teaspoon salt

  7. 3/4 teaspoon ground black pepper, divided use

  8. 1 1/2 pounds shrimp, peeled and deveined

  9. 1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

  10. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Combine rice, half the softened butter, the parsley, pimiento, onion, salt and a little less than 1/3 of the pepper. Mix well. Press evenly around the sides and bottom of a 10-inch pie plate. In a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes. Spoon shrimp into the rice crust. In the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper. Stir until smooth and thoroughly heated. Pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top. Serve hot.


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