Name: Louisiana Shrimp Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Uncooked instant rice - 1 ½ cups; Water - 1 ½ cups; Vegetable oil - 1 teaspoon; Small shrimp, peeled and deveined - 1 pound; Butter - 2 tablespoons; Sliced mushrooms, drained - 1 (4 ounce) can; Condensed cream of shrimp soup - 1 (10.75 ounce) can; Sour cream - 1 (8 ounce) container; Shredded Cheddar cheese - ¾ cup

Ingredients for - Louisiana Shrimp Casserole

1. Uncooked instant rice 1 ½ cups

2. Water 1 ½ cups

3. Vegetable oil 1 teaspoon

4. Small shrimp, peeled and deveined 1 pound

5. Butter 2 tablespoons

6. Sliced mushrooms, drained 1 (4 ounce) can

7. Condensed cream of shrimp soup 1 (10.75 ounce) can

8. Sour cream 1 (8 ounce) container

9. Shredded Cheddar cheese ¾ cup

How to cook deliciously - Louisiana Shrimp Casserole

1 . Stage

Preheat the oven broiler. Grease an 8x8 inch baking dish.

2 . Stage

Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.

3 . Stage

Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.

4 . Stage

Broil 5 minutes in the preheated oven, or until bubbly.