A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look."

Ingredients

10 serv.

onion↗1 cup
chopped
green bell pepper1
chopped
celery↗1 cup
chopped
butter↗8 tablespoons
garlic↗2
fresh, chopped
pimientos↗4 ounces
plus juice
cheddar cheese soup1 can (10 1/2 ounce)
cream of mushroom soup1 can (10 1/2 ounce)
salt↗1 teaspoon
raw shrimp↗4 cups
cooked rice↗2 cups
scallion1 cup
chopped
fresh parsley↗1⁄3 cup
chopped
Tabasco sauce↗1 teaspoon
seasoned bread crumbs↗1 cup

Step-by-step instructions

1
Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible.
2
Pre-heat the oven to 350 degrees F.
3
In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender.
4
Add soups, garlic, parsley, scallions, pimentos plus juice (small jar of pimentos), and shrimp. Continue sauteeing over medium heat until the shrimp are cooked (about 6-8 minutes), then add the salt and Tabasco.
5
Next, stir in the pre-cooked rice (I use basmati).
6
Spray a 3-quart or larger casserole dish with PAM and pour in the mix.
7
Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole.
8
Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.

Source: food.com

Original recipe ↗

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