Description
This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it’s own, and makes a delicious side dish for any seafood entree.
Ingredients
- ½ cup butter
- 1 cup diced onion
- 1 cup diced bell pepper
- ½ cup minced green onion
- 1 ½ pounds shrimp, peeled and deveined
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can condensed French onion soup
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 2 cups white rice
- 1 tablespoon salt (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium heat; saute onion
- bell pepper
- and green onion until tender
- about 10 minutes. Add shrimp
- cream of mushroom soup
- French onion soup
- and tomatoes with green chile peppers to onion mixture; bring to a boil.
- Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil
- stir
- and bake until bubbling
- about 30 more minutes.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 8