I've taken on the huge project of going through my family's recipes to make a family cookbook. It's been a bit overwhelming, but in a really good way. I'm focused on hand-written recipes that I remember having at different times of my life. It's amazing to recognize family members by their handwriting. Each is so unique, not only in the way they look, but also in the way they wrote their recipe. I've got recipes on the back of milk delivery bills, envelopes, written in the middle of letters, on the back of used envelopes, on actual recipe cards, you name it, I've probably seen it. It's made me wonder how long recognizing someone's handwriting will even be possible. If you think about it, everything is electronic these days. How often do you hand write anything? Anyway, I digress... I'm not sure who originally served this recipe because I have hand written versions from my aunt as well as my grandmother. It doesn't really matter who came up with it, just that one of them did, because it's a winner. It's super simple to make and good enough to serve for company. Here's what you'll need:
- 1 box Uncle Ben’s Wild and Long Grain Rice, cooked according to directions
- 2 C shrimp, shelled and cut in half (or bite-sized pieces)
- 1 can chicken and rice soup
- 1 soup can 1/2 & 1/2 (or milk)
- 1 stick butter
- 1 onion, chopped
- 4 ribs celery, chopped
- 1 clove garlic, minced
- 1/3 C flour
- 1 small jar pimentos, drained
- cayenne pepper
- cajun seasoning
- salt & pepper
Cook the rice according to package.
In a large skillet, melt the stick of butter. Sauté the onion, garlic, and celery in the melted butter until the vegetables begin to soften.
Sprinkle the cajun seasoning on the shrimp, then add the shrimp to the vegetable mixture and cook until slightly under done.
Add the pimentos, cayenne, salt and pepper.
Then add the flour and mix well, cooking for a minute or two to get rid of the raw flour flavor.
Now add the soup, milk, and cooked wild rice. Stir well to combine. Adjust seasonings as desired.
Pour the mixture into a greased casserole and bake at 425 degrees for about 20-30 minutes until hot an bubbly.
Enjoy!
Lynn
Wild Rice and Shrimp
- 1 box Uncle Ben’s Wild and Long Grain Rice, cooked according to directions
- 2 C shrimp, shelled and cut in half (or bite-sized pieces)
- 1 can chicken and rice soup
- 1 soup can 1/2 & 1/2 (or milk)
- 1 stick butter
- 1 onion, chopped
- 4 ribs celery, chopped
- 1 clove garlic, minced
- 1/3 C flour
- 1 small jar pimentos, drained
- cayenne pepper
- cajun seasoning
- salt & pepper
In a large skillet, melt the stick of butter. Sauté the onion, garlic, and celery in the melted butter until the vegetables begin to soften. Sprinkle the cajun seasoning on the shrimp, then add the shrimp to the vegetable mixture and cook until slightly under done. Add the pimentos, cayenne, salt and pepper. Then add the flour and mix well, cooking for a minute or two to get rid of the raw flour flavor. Now add the soup, milk, and cooked wild rice. Stir well to combine. Adjust seasonings as desired. Pour the mixture into a greased casserole and bake at 425 degrees for about 20-30 minutes until hot an bubbly.
