| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Water chestnuts; chopped |
| 2 |
cn |
Mushroom stems & pieces |
| 1 |
cn |
Onion soup |
| 1 |
c |
Raw rice |
| 3/4 |
|
Stick butter |
| 2 |
|
Jalapeno or cayenne peppers (up to) |
| 1 1/2 |
lb |
Medium shrimp |
|
|
Parmesan cheese |
INSTRUCTIONS
Melt butter in pan; drain mushrooms, retaining liquid for future use. Chop
mushrooms and add to butter; saut. for 15 minutes. Add onion soup, liquid
from mushrooms and water chestnuts and rice. Put in covered baking dish;
place in 325 degree oven. Cook for 30 minutes; add shrimp and sprinkle with
cheese. Stir; return to oven for an additional 15 to 20 minutes.
STEAMBOAT WAREHOUSE
WASHINGTON, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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