Cheesy Shrimp Over Rice

★★★★★ 2 Reviews
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By Susan Bickta
from Kutztown, PA

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!

serves 4-6
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients

  • 1 1/2 lb
    shrimp, cooked, peeled and deveined
  • old bay seasoning (to taste)
  • 3 Tbsp
    butter
  • 2 stalk
    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 c
    dry white wine
  • 6
    slices provolone cheese, divided
  • 1 1/2 c
    shredded cheddar cheese, divided
  • 2
    8.5 ounce pouches ready cooked jasmine rice
  • dried parsley flakes (for garnish)
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How To Make

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