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June 25, 2014

OLD BAY SHRIMP CASSEROLE...A SUMMER IN MAINE

 
It's so fun to take a look back at our summer's in Maine!
 









 

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!



OLD BAY SHRIMP CASSEROLE
1 1/2 cups uncooked long-grain rice
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

 
Prepare rice according to package directions Peel shrimp, and devein.
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.

 

 

4 comments:

  1. Wonderful photos Estelle! The shrimp recipe sounds so good!

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  2. Thank you Beth! Maine is like living in a picture postcard! Wonderful times! The casserole is SO good....hope you try it sometime! Rain again today!!! Your pot pie sounded divine!!!!

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  3. When we lived in Massachusetts, Maine was a favorite place to visit during the summer too! Your casserole will be a special treat tonight for hubby. XOXO

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    1. How fantastic Susan! I hope y'all enjoy the casserole! Thank you so much for visiting today!

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