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Wild Rice Shrimp Bayou Recipe
|Long grain and wild rice||6 Ounce (1 Package, Uncle Bens)|
|Canned sliced mushrooms||6 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Canned medium shrimp||6 1⁄2 Ounce, drained (1 Can)|
|Canned asparagus spears/1 bunch fresh asparagus||15 Ounce, drained (1 Can)|
|Spears||1 Cup (16 tbs), cooked till tender|
Serving size: Complete recipe
Calories 1389 Calories from Fat 436
% Daily Value*
Total Fat 49 g76.1%
Saturated Fat 27.5 g137.4%
Trans Fat 0 g
Cholesterol 142.7 mg
Sodium 1355.1 mg56.5%
Total Carbohydrates 161 g53.7%
Dietary Fiber 9.6 g38.4%
Sugars 18.2 g
Protein 72 g143.4%
Vitamin A 121% Vitamin C 124.5%
Calcium 41.3% Iron 55.4%
*Based on a 2000 Calorie diet
Meanwhile, make sauce by melting butter over low heat.
Mix in flour, salt and pepper; when bubbly, remove from heat.
Stir in milk.
Cook over medium heat; stirring constantly, until thickened.
Cook 1 min longer.
Add cream cheese; stir with wire whip until smooth.
Arrange asparagus spears on bottom of 2 1/2 quart casserole.
Mix shrimp and mushrooms with rice and spoon over asparagus.
Top with sauce.
Bake at 350 degrees for 10 minutes.