Wild Rice Shrimp Bayou Recipe
Ingredients
| 1 - 6 Oz. Pkg. Uncle Ben's Long Grain & Wild Rice | ||
| Sliced mushrooms | 6 1/2 Ounce | |
| Butter/Margarine | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Milk | 3/4 Cup (16 tbs) | |
| 1 - 3 Oz. Pkg. Cream Cheese,softened | ||
| Medium shrimp | 6 1/2 Ounce, drained | |
| Asparagus spears | 15 Ounce, drained | |
| Spears, cooked till tender | ||
Directions
Cook rice according to package instructions.
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.
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.
Chef
