Rating: 5 stars 4.7
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is credited to my dad. He served this every week when I was growing up and it was always a big hit. It works wonderfully on it's own, and makes a delicious side dish for any seafood entree.

Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Melt butter in a large saucepan over medium heat; saute onion, bell pepper, and green onion until tender, about 10 minutes. Add shrimp, cream of mushroom soup, French onion soup, and tomatoes with green chile peppers to onion mixture; bring to a boil.

  • Remove saucepan from heat and stir rice and salt into shrimp-soup mixture. Pour rice-shrimp mixture into a baking dish and cover tightly with aluminum foil.

  • Bake in the preheated oven for 30 minutes. Remove aluminum foil, stir, and bake until bubbling, about 30 more minutes.

Nutrition Facts

408 calories; protein 19.5g; carbohydrates 47.2g; fat 15.5g; cholesterol 161.4mg; sodium 1814.2mg. Full Nutrition
Advertisement