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Shrimp And Rice

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Shrimp - med cooked and cut 3 cups 480g / 16oz Rice - long grain - cooked

  2. Pam

  3. 3/4 cup 177ml Sour cream - low-fat try the

  4. 2 cups 474ml Mushrooms - sliced fresh

  5. 2 tablespoons 30ml Mayonnaise - reduced cal or 1/2 cup 31g / 1.1oz Onion - chopped

  6. 2 teaspoons 10ml Mustard

  7. 1/2 cup 31g / 1.1oz Green onions - sliced and s

  8. 1 cup 146g / 5.1oz Cheese - shredded 4% less-fa

  9. 3 cups 438g / 15oz Garlic - crushed

  10. 2 tablespoons 30ml Parsley - fresh chopped

Instructions Jump to Ingredients ↑

  1. Coat a large non-stick skillet with pam;place over med-high heat till hot.Add mushrooms,onion,green onion and garlic;--sauteetill tender. Set aside.

  2. Place the rice in a 2-qt.casserole coated with pam; place shrimp over rice.

  3. Combine sour cream, mayo, and mustard, spoon over shrimp.

  4. Top with mushroom mixture.

  5. Sprinkle the cheddar over the top.

  6. Cover and bake in 350 oven for 30 min or until heated through.

  7. Top with the parsley and serve

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