Pass the Recipe Please!

Recipes are heirlooms that any Southerner can inherit, regardless of  social status. You may be one of the fortunate dears that are endowed with historical collections of your grandmother's silver or china, which have been passed down through generations. Even those sentimental ceramic pieces have a place in our hearts. Recipes, however, can offer us a family legacy that become a true treasure.

Recipes don't clutter and they can be duplicated over and over so that every child, grandchild, cousin, niece and nephew can share in the inheritance. There may be only one silver tray or one bone china platter to pass along, but the well known Thanksgiving cornbread dressing can be copied and shared with all of the family!

 This particular recipe in today's posting was passed down from my Grandmother, to my Mother, down to Miss Judy and then to me.  The name has changed from time to time, but the ingredients have remained the same. This shrimp recipe has become an heirloom in the family. Mother often served this during Jackson summers! We are sure to include this on all of our beach trips and everyone knows what to expect when we serve Grandmother's Shrimp dish!

GRANDMOTHER'S SHRIMP DISH

1 (10-ounce) package of yellow rice with saffron

1 stick butter

1 large white onion, chopped

1/2 green bell pepper, chopped

1 small carton of fresh button mushrooms

1 (4 ounce) can chopped green chilies

1 (10 ounce) can cream of mushroom soup

1 (10 ounce) can of Rotel tomatoes

1 cup grated cheddar and Monterey Jack cheeses

1 pound of fresh shrimp, peeled and deveined

Cook rice according to package directions. Set aside in a separate pan, saute onion, bell pepper, and mushrooms in butter, until all the vegetables are tender. Add remaining ingredients and bring to a boil. Add the shrimp and reduce heat. Simmer until shrimp turn pink. Mix rice, with shrimp sauce and place in a 9" x 13" baking dish which has been sprayed with cooking spray. Bake for 30 minutes at 350 degrees F.