chillyfillmores
Emma Keys
– 1 1/2 cups cooked rice – 1 lb shrimp (peeled and deveined) – 1 can (10.5 oz) cream of mushroom soup – 1 cup sour cream – 1 1/2 cups shredded cheddar cheese – 1/2 tsp garlic powder – 1/2 tsp onion powder – 1/2 tsp paprika – Salt and pepper to taste – Olive oil for sautéing – Chopped parsley or green onions for garnish
Ingredients
01
Cook 1 1/2 cups of rice until tender. You can use white or brown rice—just make sure it's fully cooked before combining.
02
Sauté peeled and deveined shrimp in a skillet with a bit of olive oil, garlic, salt, and pepper until just pink, about 2–3 minutes.
03
In a large bowl, combine cooked rice, shrimp, cream of mushroom soup, shredded cheese, sour cream, and seasonings.
04
Add paprika, onion powder, and a dash of cayenne for a little heat. Stir until everything is evenly mixed.
05
Spread mixture into a greased casserole dish. Top with more shredded cheese and bake at 350°F for 25–30 minutes.
06
Top with fresh parsley or green onions. Serve warm with a side salad or steamed vegetables for a complete meal.