Recipe by Sarah Stone
"Don't let the name fool you, this casserole is NOT spicy, but it sure is delicious!"
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1 1/2 cups
uncooked instant rice
1 1/2 cups
small shrimp, peeled and deveined
1 (4 ounce) can
sliced mushrooms, drained
1 (10.75 ounce) can
condensed cream of shrimp soup
1 (8 ounce) container
shredded Cheddar cheese
Unfortunately I have no way to edit the recipe (even though I submitted it). I realize this recipe may not be all that "spectacular" to some people -but the beauty of the recipe, is simply that it can be changed easily to suit a person's taste...want it spicy -add some Emeril's bayou blast or cayenne pepper, want more seafood -add some scallops, want a different type of cheese -use cojack, colby, swiss etc.,
For those who seem to have trouble finding cream of shrimp soup - I have always been able to find it at Albertson's grocery store - I also know the soup can be ordered online, or perhaps ask your grocer if it can be ordered.
I won't waste time w/what's wrong with it. Here's how u fix it....
If u want something vaguely "Louisiana" let's start by adding plenty of creole seasoning and some cayenne pepper. The sauce consistency is nice, but it's so bland that you'll also need soy or tamari sauce to make it pop (I used a decent amount of tamari). Make sure you sautee your mushrooms along w/a few garlic cloves and lovely strips of onion. Season w/oregano, fresh parsley and finish w/a few pats of butter. I can't imagine pairing this w/cheddar cheese, so I topped w/shaved aged asiago. I used fresh mushrooms and cream of portabello mushroom.
Yum! I substituted cream of mushroom soup. Very mild, especially because I don't like strong seafood tastes. It was like "shrimp stroganoff" over rice. Yum!
This is a great recipe, I did customize it a bit after reading the reviews. I cooked the rice in chicken broth instead of water, sauteed a sweet onion, red pepper, and some garlic in butter, then added cream of mushroom soup, lite sour cream, and 4 slices of cooked bacon crumbled up. Also added a little garlic salt, pepper and lemon juice. Poured the mixture on the rice and topped with cheddar/colby jack cheese. Yum! Kids loved it, will make again for sure. Thanks for the recipe Princess!
This is a new family favorite. I couldn't find cream of shrimp soup so I used cream of mushroom. This is so tasty!
This is one of those great recipes you can't mess up. I used regular rice, it's what I had. I also used cream of Mushroom soup because it is what I had. I used frozen salad shrimp and just reduced the cooktime, they just had to warm. I also didn't have sour cream so I just used a little milk to mix the sauce. Even though I masacared the recipe it turned out great and my kids loved it. They are big shrimp fans and big rice fans. You can't go wrong.
I tweaked this recipe like everyone else did, but absolutely loved the results! I sauted some green onion and the can of mushrooms in butter. I used the sour cream and cream of mushroom soup and then added about 1/4 cup white cooking wine and a bit of Parmesan cheese. I also cooked the rice in chicken broth. I topped the casserole with about 1/2 cup shredded cheddar. It was creamy and absolutely delicious!
Pretty darn good. Great comfort food! I took the advice of others and I added to this for more flavor. I added 2 chopped garlic cloves and chopped green onions while cooking the shrimp. I also could not find cream of shrimp soup, so I used cream of mushroom and it was just fine. I will definately make this one again.
* Percent Daily Values are based on a 2,000 calorie diet.
Louisiana Shrimp Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 287
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