Shrimp with Lemon Wild Rice Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Bell pepper2 Teaspoon, chopped
 Onion1 Cup (16 tbs), chopped
 Butter3 Teaspoon
 Cooked wild rice2 Cup (32 tbs)
 Cream of mushroom soup1 Can (10 oz)
 Lemon juice3 Tablespoon
 Lea and perrins1 Tablespoon (As Required)
 Mustard1⁄2 Teaspoon
 Cheese1 Cup (16 tbs), grated
 Raw shrimp1 Pound, cleaned
 Paprika To Taste (As Desired)
 Parsley1 Tablespoon (As Desired)

Nutrition Facts

Serving size

Calories 234 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 5.5 g27.4%

Trans Fat 0 g

Cholesterol 109.2 mg

Sodium 447.2 mg18.6%

Total Carbohydrates 16 g5.2%

Dietary Fiber 2.1 g8.4%

Sugars 1.9 g

Protein 19 g37.2%

Vitamin A 11.5% Vitamin C 15.1%

Calcium 17.6% Iron 12.3%

*Based on a 2000 Calorie diet

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.
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