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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This rich, beautiful dish is a great comfort food and is requested often by my granddaughter when she is home from college. It is smooth and luscious; just don't count the calories and fat grams. Ingredients:
1/2 cup butter |
1 cup red onions, diced |
1 pound baby bella mushrooms -- sliced |
3 cans condensed cream of shrimp soup |
2 cups sour cream |
1 tablespoon soy sauce |
1/2 teaspoon black pepper |
1 teaspoon old bay seasoning, optional |
salt, to taste |
3 pounds shrimp -- cleaned and cooked |
2 cups sharp cheddar cheese -- grated |
12 cups cooked rice, approximately |
paprika |
Directions:
1. In a hot skillet, melt butter and saute onions for a few minutes. Add mushrooms and continue cooking until they are wilted but still white. Stir in soup, sour cream, soy sauce, pepper, and Old Bay seasoning if using. (Old Bay is a seafood seasoning, if not available use what ever you like.) Cook, stirring, until sauce bubbles and becomes smooth. Taste and add salt if necessary. Fold in cooked shrimp. Heat until bubbly.
2. Serve spooned over cooked rice in a large oven-proof serving dish. Can also be spooned into individual-sized casseroles. Top serving dish or each casserole with grated sharp cheddar cheese. Dust the dish(es) with a little paprika. Place under broiler and broil until bubbly and golden brown.
3. Note: I usually cook my shrimp first, using a wok, a little canola oil, and a lot of tossing and stirring. When just pink, dump into a bowl and set aside until sauce is done.
4. Original recipe from Recipe4Living - modified by Art.
5. Prepared often with great reviews. Last preparation was April 2, 2010.
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