1 pkg Uncle Ben’s Original Wild Rice
1 lb medium shrimp
2 TBSP butter
1/2 green bell pepper, chopped
1/2 onion, chopped
2 stalks of celery, chopped
1 small clove garlic, finely chopped
1 10 oz. Can of cream of shrimp soup
2 cups of grated cheese sharp or mild
Dash of ground red pepper
Cook the rice according to package directions, minus ¼ cup of water. Let cool. Bring 2 cups water and ½ teaspoon salt to a boil in saucepan and add the shrimp. When the water returns to a boil, cook shrimp for 1 minute. Drain immediately and set aside. Heat the butter in a saucepan and saute the green pepper, onion, celery until soft, about 5-7 min. Just before peppers, onion and celery are done add the clove of chopped garlic and dash of ground red pepper. In a large bowl, combine the rice, soup, 1 ½ cup of cheese, the shrimp and vegetables. Add salt and black pepper to taste. Mix well. Spray a casserole dish with vegetable oil cooking spray. Place mixture in the pan and top with the remaining ½ cup of cheese. Bake at 325 for 30 minutes, until bubbly.
Please note. I leave out the boiling stage for the shrimp and use Food Club peeled, cooked shrimp. Just pinch off the tail and stir into the rice mixture and proceed as above.