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2 slices white bread, cubed
1/4 cup milk
1 cup chopped onion
3/4 cup chopped bell pepper
1 cup sliced mushrooms
1 clove garlic, minced
2 tablespoons butter
2 pounds shrimp
1 can (10.5 ounces) cream of mushroom soup
3 cups cooked rice
1 tablespoon chopped parsley
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Soak bread cubes in milk. In large saucepan, sauté onion, bell pepper, mushrooms and garlic in butter until crisp-tender. Add shrimp and cook 3 minutes longer or until shrimp is pink. Stir in soup, rice, parsley, lemon juice and seasonings. Add soaked bread and mix well. Spoon into buttered, shallow 2-quart casserole; sprinkle with paprika. Bake for 30-45 minutes. Serves 6.

Serving size: 1 cup. Per serving: 270 calories, 34.9 g protein, 6.5 g fat, 34.2 g carbohydrates, 1.8 g fiber, 1,014 mg sodium, 241 mg cholesterol

Joyce Moore, Grayson-Collin Electric Cooperative

October 2009 Recipe Contest