Southern-Style Shrimp & Rice
Claire Bertram of Lexington, Kentucky sent us this recipe...it's an updated version of an old-fashioned favorite.
3/4 c. butter, divided
1 onion, sliced
8-oz. pkg. sliced mushrooms
1/4 c. green pepper, diced
2 c. prepared long-grain and wild rice
1-1/2 lbs. medium shrimp, peeled and cleaned
1 T. Worcestershire sauce
hot pepper sauce to taste
salt and pepper to taste
1/2 c. all-purpose flour
1-1/2 c. chicken broth
1/2 c. white wine or chicken broth
In a large heavy skillet, melt 1/4 cup butter over medium heat. Add onion, mushrooms, and pepper; sauté for 8 minutes. Add rice; toss until well blended and spread across bottom of a greased 2-quart casserole dish. Set aside. In a medium mixing bowl, combine shrimp, sauces, salt and pepper. Arrange evenly over vegetable mixture; set aside. Melt remaining butter over medium heat in a saucepan; add flour and whisk for one minute. Add broth and wine or additional broth. Whisk until well blended and slightly thickened; pour evenly over shrimp. Bake at 350 degrees for 25 minutes, until bubbly. Serves 6.