Shrimp and Rice Rockefeller

1 cup chopped onions
2 tbs butter or margarine
12 oz, peeled, deveined raw shrimp, sliced in half lengthwise
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup grated Swiss cheese
1/4 cup sherry
3 cups cooked rice
1 can (8 oz) water chestnuts, drained and sliced
2 pkg (10 oz each) frozen chopped spinach, cooked and drained
1 tbs lemon juice
1/4 cup Parmesan cheese, divided
Salt and ground black pepper to taste

Cook onions in butter until tender but not brown. Add shrimp and continue cooking until slightly pink, about 2 minutes. Stir in soup, Swiss cheese, and sherry; heat until soup is warm. Add rice, water chestnuts, spinach, lemon juice, and 2 tablespoons Parmesan cheese. Season to taste. Turn into a buttered shallow 2-quart casserole. Sprinkle with remaining Parmesan cheese. Bake uncovered at 350F for 25 minutes, or until hot and bubbly.

Makes 6 to 8 servings.

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Cajun Country -- New Iberia, Louisiana