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Wild Rice Shrimp Bake

Rated as 4.59 out of 5 Stars

"Fresh shrimp lends a special touch to this effortless entree that starts out with a boxed wild rice mix. In Mobile, Alabama, Lee Stearns tops off the creamy casserole with a handful of crunchy croutons."
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40 m servings
Original recipe yields 6 servings


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  1. Prepare rice according to package directions. Meanwhile, in a large skillet, saute the shrimp, green pepper, onion and mushrooms in butter until shrimp turn pink. Add the soup to the rice; stir into the shrimp mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.


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Absolutely fabulous, I added Old Bay Seasoning just to give it a little kick. This recipe was so easy to cook and everyone loved it. Will definetly add to my favorites.

Very very good meal. Even my 2 and 5 year old wanted seconds. I used brown rice, added garlic, old bay, lemon, salt, and pepper. Hit the spot on a cold night when everyone was starving!

Extreamly easy to prepair. A combination of tasts that marry together ,as we all wish we could. I tried and did stay with the exact recipe to a tee,... except added old bay, while thawing the l...

Great recipe, I added crushed garlic and in the future would add a little cayenne pepper

This was a winner. I added Old Bay Seasoning but should have added more pepper. I also started cooking the green peppers and onion first and did not cook the shrimp all the way through so it w...

Loved it!!! Shrimp came out perfect.

This was so simple to prepare before work and pop in the oven after! As I noticed there wasn't any seasonings in the recipe, I used garlic pepper, black pepper, paprika, and sea salt. Also use...

Really good. I used whole wheat bread crumbs instead of croutons. The rice in the box came with 800 mg. salt. Next time I will make my own rice.

I used pre-cooked shrimp instead of raw shrimp but still cooked it some in the saute pan. You can also use bread crumbs for the top for texture. Fantastic taste though and easy to make.