There is nothing better during the summer months, than to serve a delicious shrimp rice casserole. Growing up in Mississippi, we often spent our summers out on the lake boating and water skiing! Mother never failed to serve this delicious casserole after a full day of fun in the sun!
1 1/2 pounds medium-size raw shrimp
1/2 cup butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4-oz.) cans cream of shrimp/celery/mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup (4 oz.) shredded Cheddar-colby cheese blend
1/4 cup fine, dry breadcrumbs
Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients,
and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper;
cook 3 minutes or just until shrimp turn pink.
Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
Bake at 350° for 25 minutes or until cheese is melted.