Servings: 8
Ingredients
- Water
- 3/4 c. reg. rice
- 2 lbs. shrimp
- 4 tbsp. butter
- 1 green pepper, finely minced
- 1 sm. onion, finely minced
- 1 can tomato soup
- 1 c. half & half
- 1/2 c. dry sherry
- 1 tbsp. lemon juice
- 3/4 teaspoon salt
- 1 tbsp. parsley, chopped
Directions
- Cook rice in 1 1/2 c. boiling water. Spoon into 2 1/2 qt casserole. Prepare shrimp and cook.
- In melted butter cook pepper and onion till very tender. Mix all ingredients in casserole; bake, uncovered, for 20 min at 350 degrees. Trim with 8 reserved shrimp. Bake 10 min longer. Sprinkle with parsley. Serves 8.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 247g | |
Recipe makes 8 servings | |
Calories 326 | |
Calories from Fat 102 | 31% |
Total Fat 11.56g | 14% |
Saturated Fat 6.29g | 25% |
Trans Fat 0.0g | |
Cholesterol 199mg | 66% |
Sodium 653mg | 27% |
Potassium 409mg | 12% |
Total Carbs 24.83g | 7% |
Dietary Fiber 1.0g | 3% |
Sugars 4.99g | 3% |
Protein 26.08g | 42% |
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