This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.
Ingredients
- butter: 0.5 cup
- onion: 1 cup (diced)
- bell pepper: 1 cup (diced)
- green onion: 0.5 cup (minced)
- ½ pounds shrimp: 1 piece (peeled and deveined)
- cream of mushroom soup: 1 can (10.75 ounce can)
- condensed French onion soup: 1 can (10.5 ounce can)
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- white rice: 2 cups
- salt: 1 Tbsp (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.
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Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.
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Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.
