| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Creole, Fish, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | c | Onions,chopped |
| 1 | Garlic clove,minced | |
| 1 | lb | Shrimp,shelled/deveined |
| 1 | cn | Cream/mushroom soup(10.75oz) |
| 1 | tb | Parsley,chopped |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/4 | c | Milk |
| 3/4 | c | Green bell pepper,chopped |
| 2 | tb | Butter or margarine |
| 1 | lb | Crawfish tails,peeled |
| 3 | c | Rice,cooked |
| 1 1/2 | tb | Lemon juice |
| 1/4 | ts | Black pepper |
| 2 | White bread slices | |
| Paprika |
INSTRUCTIONS
1. In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender. 2. Add shrimp; cook 3 minutes longer. 3. Stir in soup, rice parsley, lemon juice and seasonings. Add bread soaked in milk; mix well. 4. Spoon into buttered shallow 2-quart casserole; sprinkle with paprika. 5. Bake in preheated 350'F. oven 30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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