cheesy shrimp over rice

Name: Cheesy Shrimp Over Rice
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pound(s) shrimp, cooked, peeled and deveined; - old bay seasoning (to taste); 3 tablespoon(s) butter; 2 stalk(s) celery, finely sliced; 2 - shallots, finely diced; 1 - 10 3/4 ounce can condensed cheddar cheese soup; 1 - 10 3/4 ounce can condensed cream of shrimp soup; 1/4 cup(s) dry white wine; 6 - slices provolone cheese, divided; 1 1/2 cup(s) shredded cheddar cheese, divided; 2 - 8.5 ounce pouches ready cooked jasmine rice; - dried parsley flakes (for garnish)

(2 RATINGS)

93 Pinches 1 Photo

Susan Bickta

Kutztown, PA

Updated on Jun 7, 2013

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!

Rate

prep time 25 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 1/2 pounds shrimp, cooked, peeled and deveined
- old bay seasoning (to taste)
3 tablespoons butter
2 stalks celery, finely sliced
2 - shallots, finely diced
1 - 10 3/4 ounce can condensed cheddar cheese soup
1 - 10 3/4 ounce can condensed cream of shrimp soup
1/4 cup dry white wine
6 - slices provolone cheese, divided
1 1/2 cups shredded cheddar cheese, divided
2 - 8.5 ounce pouches ready cooked jasmine rice
- dried parsley flakes (for garnish)

How To Make cheesy shrimp over rice

Step 1

Cook shrimp as usual, using Old Bay seasoning to taste. Drain, cool, peel and devein, reserving 1/2 cup cooking liquid. Set aside.

Step 2

Meanwhile, heat oven to 350 degrees F. Coat a 2 quart casserole with cooking spray. Set aside.
Step 3

In 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.
Step 4

Add 2 slices of the Provolone (torn into pieces) and 1/2 cup of the cheddar cheese. Cook, stirring constantly, until cheese melts.
Step 5

Add the shrimp, mix well and transfer to prepared casserole.
Step 6

Top with remaining cheeses. First, lay slices of Provolone on top and then sprinkle evenly with shredded cheddar cheese.
Step 7

Bake for 25-30 minutes until cheese is melted, hot and bubbly. Remove from oven and garnish with dried parsley flakes.
Step 8

Serve over rice.
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