| 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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