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Wild Rice Shrimp Bayou

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Ingredients
  Long grain and wild rice 6 Ounce (1 Package, Uncle Bens)
  Canned sliced mushrooms 6 1⁄2 Ounce (1 Can)
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Canned medium shrimp 6 1⁄2 Ounce, drained (1 Can)
  Canned asparagus spears/1 bunch fresh asparagus 15 Ounce, drained (1 Can)
  Spears 1 Cup (16 tbs), cooked till tender
Directions

Cook rice according to package instructions.
Meanwhile, make sauce by melting butter over low heat.
Mix in flour, salt and pepper; when bubbly, remove from heat.
Stir in milk.
Cook over medium heat; stirring constantly, until thickened.
Cook for 1 minute.
Add cream cheese; stir with wire whip until smooth.
Arrange asparagus spears on bottom of 2 1/2 quart casserole.
Mix shrimp and mushrooms with rice and spoon over asparagus.
Top with sauce.
Bake at 350 degrees for 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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