Shrimp with Lemon Wild Rice Recipe
Ingredients
| Bell pepper | 2 Teaspoon, chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Butter | 3 Teaspoon | |
| Cooked wild rice - 2 cups | ||
| Cream of mushroom soup - 1 can | ||
| Lemon juice | 3 Tablespoon | |
| Lea & Perrins - As required | ||
| Mustard | 1/2 Teaspoon | |
| Cheese | 1 Cup (16 tbs), grated | |
| Raw shrimp | 1 pound, cleaned | |
| Paprika - As desired | ||
| Parsley - As desired | ||
Directions
GETTING READY
1) Preheat the oven to 375 degrees.
MAKING
2) In a pan, heat butter.
3) Saute green pepper and onion, till tender.
4) In a large mixing bowl, combine this along with the cooked wild rice.
5) Gradually add soup, lemon juice, Lea & Perrins and mustard.
6) Now, add cheese and shrimp. Mix well gently, without breaking up the wild rice.
7) Into a buttered casserole, transfer this mixture.
8) Bake in the oven for 30 minutes.
SERVING
9) Garnish with paprika and parsley and serve hot.
1) Preheat the oven to 375 degrees.
MAKING
2) In a pan, heat butter.
3) Saute green pepper and onion, till tender.
4) In a large mixing bowl, combine this along with the cooked wild rice.
5) Gradually add soup, lemon juice, Lea & Perrins and mustard.
6) Now, add cheese and shrimp. Mix well gently, without breaking up the wild rice.
7) Into a buttered casserole, transfer this mixture.
8) Bake in the oven for 30 minutes.
SERVING
9) Garnish with paprika and parsley and serve hot.
Chef
