Shrimp Rice Casserole

2 pounds shrimp
1/2 large onion, chopped
2 ribs celery, chopped
Garlic to taste
1 tablespoon butter
1 can cream of mushroom soup
1-1/2 cups rice, cooked
1/2 cup sour cream
3/4 cups cheese grated
Bell pepper rings
1/2 tablespoon lemon juice
Salt and pepper to taste

Preheat oven to 325F. Boil shrimp, peel and Devine. Cut into bite-sized pieces. Saute onion, celery and garlic (do not brown). Add soup, lemon juice and seasoning. Fold in rice and shrimp. Fold in sour cream. Pour into a buttered pyrex dish. Sprinkle with cheese and decorate with pepper rings. Bake 30 minutes.

Serves 6-8

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana