Ingredients:
1 cup onions, chopped
1 green bell peppers, chopped
1 cup celery, chopped
8 tablespoons butter
2 fresh garlic cloves, chopped
4 ounces pimientos, plus juice
1 (10 1/2 ounce) cans cheddar cheese soup
1 (10 1/2 ounce) cans cream of mushroom soup
1 teaspoon salt
4 cups raw shrimp
2 cups cooked rice
1 cup chopped scallions
1/3 cup fresh parsley, chopped
1 teaspoon Tabasco sauce
1 cup seasoned bread crumbs
Directions:
Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible.
Pre-heat the oven to 350 degrees F.
In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender.
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.
Next, stir in the pre-cooked rice (I use basmati).
Spray a 3-quart or larger casserole dish with PAM and pour in the mix.
Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole.
Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.
Servings: 10
Time preparation: 30 min.
Time total: 75 min.