Description
Don’t let the name fool you, this casserole is NOT spicy, but it sure is delicious!
Ingredients
- 1 ½ cups uncooked instant rice
- 1 ½ cups water
- 1 teaspoon vegetable oil
- 1 pound small shrimp, peeled and deveined
- 2 tablespoons butter
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (10.75 ounce) can condensed cream of shrimp soup
- 1 (8 ounce) container sour cream
- ¾ cup shredded Cheddar cheese
Instructions
- Preheat the oven broiler. Grease an 8×8 inch baking dish.
- Place rice and water in a pot. Bring to a boil
- reduce heat to low
- cover
- and simmer 10 minutes. Transfer to the prepared baking dish.
- Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes
- or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through
- but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
- Broil 5 minutes in the preheated oven
- or until bubbly.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4