Cheesy Shrimp Over Rice

Susan Bickta


I was cleaning out my pantry last week and found a can of condensed cheddar cheese soup. Upon further "investigation" I also found a can of condensed cream of shrimp soup! So, I decided to try to create our dinnertime meal using these soups, frozen shrimp and other ingredients on hand. Sort of an "at-home" Chopped! The result was this rich and satisfying shrimp dish that my family loved!


★★★★★ 2 votes

25 Min
30 Min
Stove Top


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1 1/2 lb
shrimp, cooked, peeled and deveined
old bay seasoning (to taste)
3 Tbsp
2 stalk(s)
celery, finely sliced
shallots, finely diced
10 3/4 ounce can condensed cheddar cheese soup
10 3/4 ounce can condensed cream of shrimp soup
1/4 c
dry white wine
slices provolone cheese, divided
1 1/2 c
shredded cheddar cheese, divided
8.5 ounce pouches ready cooked jasmine rice
dried parsley flakes (for garnish)

How to Make Cheesy Shrimp Over Rice


  • 1Cook shrimp as usual, using Old Bay seasoning to taste. Drain, cool, peel and devein, reserving 1/2 cup cooking liquid. Set aside.
  • 2Meanwhile, heat oven to 350 degrees F. Coat a 2 quart casserole with cooking spray. Set aside.
  • 3In a 2 quart saucepan, over medium to high heat, heat the butter until melted. Add the celery and shallots, Saute for 3-4 minutes. Add the cheese soup, cream of shrimp soup, wine and the cooking liquid from the shrimp. Mix well and cook, stirring often, for 3-4 minutes.
  • 4Add 2 slices of the Provolone (torn into pieces) and 1/2 cup of the cheddar cheese. Cook, stirring constantly, until cheese melts.
  • 5Add the shrimp, mix well and transfer to prepared casserole.
  • 6Top with remaining cheeses. First, lay slices of Provolone on top and then sprinkle evenly with shredded cheddar cheese.
  • 7Bake for 25-30 minutes until cheese is melted, hot and bubbly. Remove from oven and garnish with dried parsley flakes.
  • 8Serve over rice.

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About Cheesy Shrimp Over Rice

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Hashtags: #cheese, #shrimp

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