SHRIMP AND RICE...SPICY GOODNESS

 

Good Morning from the great state of Texas....
oh honey, I have got a prize winning recipe for you today!
My mother was a fabulous cook and this recipe was featured
in a local MISSISSIPPI magazine crowning Miss Helen
as COOK OF THE MONTH!
It was a summer favorite in our household and it brings
back such sweet memories to me....
I know y'all are gonna love it!

I thought it would be lovely served on a new plate design
from The Pioneer WOMAN.....

SHRIMP AND RICE CASSEROLE
1 onion chopped
1 green pepper chopped
1/2 cup butter
2 cups rice, raw
1 can Pettie Diced Tomatoes
1 can Cream of Chicken Soup
1 can Cream of Onion or Celery Soup
2 lbs. raw shrimp
1 T. OLD BAY seasoning
salt and pepper to taste

Melt butter in your sauce pan.
To the melted butter, saute chopped onion and green pepper.
Saute until tender and remove from pan.
In same pan, add the shrimp and saute until pink..about 3-5 minutes.
Combine the shrimp and onion, green pepper in a mixing bowl.
Then add your rice, both cans of soup, tomatoes and Old Bay.
Season with salt and pepper to taste.
Bake in a 9 x 13 baking dish at 350 degrees for one hour.

IT'S GONNA BE GOOD Y'ALL!

“Magic exists. Who can doubt it, when there are rainbows and wildflowers,

 the music of the wind and the silence of the stars?
 Anyone who has loved has been touched by magic.
It is such a simple and such an extraordinary part of the lives we live.”
~ Nora Roberts