Shrimp Wild Rice Food

WILD RICE SHRIMP BAKE

Steps:

• Prepare rice according to package directions. , Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. , Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

SHRIMP & WILD RICE

Steps:

• Cook rice as directed.
• Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
• Mix with the cooked rice.
• Fold in cooked shrimp.
• Spread evenly into a greased 8X11 inch baking dish.
• Cover with crushed Ritz crackers.
• Drizzle with 4 tablespoons melted butter.
• Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
• Serve with salad and garlic bread.

LEMON PEPPER SHRIMP WITH SNOW PEAS AND WILD RICE

Steps:

• Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
• Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
• Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.

SHRIMP & WILD RICE

Steps:

• Prepare wild rice mix according to package directions.
• Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11" x 7" baking dish; top with almonds.
• Bake, uncovered, at 350 degrees for 30 minutes.

WILD RICE AND SHRIMP CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook wild rice as directed on package.
• Combine cream of shrimp soup, minced onion, melted butter, lemon juice, the cooked wild rice mix, worcestershire sauce, salt, pepper, grated cheddar cheese and shrimp in a large mixing bowl. Transfer to a greased 13 X 9 inch baking dish.
• Bake for 35 to 45 minutes.

SHRIMP AND WILD RICE CASSEROLE

Steps:

• 1. Cook the rice according to the package directions, minus 1/4 cup water. Drain and let it cool slightly.
• 2. Then bring 2 cups water and 1/2 tablespoon salt to a boil in a saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
• 3. Heat the butter in another saucepan and saute the green pepper and onion until soft, about 5 minutes.
• 4. Preheat oven to 325 degrees. In a large bowl, combine the cooled rice, soup, 1 1/2 cups (or less!) cups of cheese, shrimp and sauted vegetables. Add salt and pepper to taste and mix well.
• 5. Spray a 7x11 glass casserole (or 9x13 if doubling recipe) with vegetable spray. Put the mixture in the dish and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

SHRIMP AND WILD RICE SOUP

Steps:

• In lg. saucepan, combine chicken broth and wild rice. Bring to boil. Reduce heat; cover and simmer for 45 minute or until rice is tender. Stir in potato soup. Add half and half, swiss cheese and green onions (or scallions). Simmer until cheese is melted, stirring frequently. You may add a little more chicked broth if soup is too thick. Add shrimp; heat gently until shrimp are throughly heated, stirring frequently; DO NOT BOIL.

WILD RICE SHRIMP SAUTE

Steps:

• In a large saucepan, add water, 1 tablespoon butter, lemon juice, Worcestershire, mustard, and pepper; bring to a boil.
• Add rice and seasoning packet; return to boiling.
• Lower heat; cover and simmer for 25-30 minutes or until rice is tender and liquid is absorbed.
• In a large skillet, melt remaining butter.
• Add shrimp, green pepper, and onions.
• Saute and stir for 5-7 minutes or until shrimp turn pink and are cooked through.
• Add rice; stir until heated through.