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Categories:
oleo onion pepper celery garlic cream of mushroom soup water parsley green onion shrimp pimentos rice salt
Viewed: 25 - Published at: 5 years agoIngredients
- 1 stick oleo
- 1 c. chopped onion
- 1 c. chopped pepper
- 1 c. chopped celery
- 3 garlic, minced
- 1 c. cream of mushroom soup
- 1 c. water, retained from boiling shrimp
- 1 c. chopped parsley
- 1 c. chopped green onion
- 3 c. peeled and deveined shrimp boiled in enough water to cover until pink
- 1 c. pimentos, chopped
- 2 1/2 c. cooked rice
- salt, black pepper and red pepper to taste
Method
- Melt
- oleo
- in a thick pot;
- saute onions, bell pepper, celery and
- garlic until tender.
- Add soup and 1 cup of water, retained from
- boiling
- shrimp.
- Stir in parsley, onion tops, shrimp and pimentos.
- Stir
- in rice and half of bread crumbs; cook a
- little longer.
- Season to taste.
- Turn into a 3 quart casserole.
- Top with reserved bread crumbs and bake uncovered at 350° for 45 minutes.
- Serves 8.
