| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Dutch |
Seafood, Pasta, Shrimp |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 2 |
lb |
Unpeeled large fresh shrimp |
| 1 |
pk |
Medium egg noodles (8-oz) |
| 1/2 |
c |
Sliced green onions |
| 1/4 |
c |
Chopped green pepper |
| 2 |
tb |
Butter or margarine, melted |
| 2 |
cn |
Cream of mushroom soup, undiluted |
| 1 |
|
Carton (8-oz) plain yogurt |
| 1/2 |
c |
Shredded cheddar cheese (2 oz.) |
| 1 1/2 |
ts |
Chopped fresh dill or- |
| 1/2 |
ts |
Dried dillweed |
| 1/2 |
ts |
Ground white pepper |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp begin
to turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set aside.
Cook noodles according to directions. Drain. Cook green onions and green
pepper in butter in a Dutch oven over medium-high heat, stirring
constantly, until tender. Add soup and next 5 ingredients. Gently stir in
chopped shrimp and noodles. Spoon mixture into a lightly greased shallow 2
1/2-qt. casserole. Arrange whole shrimp on top of casserole. Bake,
uncovered, at 350 for 35 minutes or until thoroughly heated.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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