Gracious Goodness. . .Charleston! touts this cheesy shrimp-and-rice dish as a Charleston favorite. To trim the fat and sodium, use reduced-fat and reduced-sodium condensed cream of mushroom soup in place of the regular soup.
Prep: 25 min.
Baking: 40 min.
Standing: 10 min.
1 6-oz. pkg. long grain and wild rice mix
1 cup chopped green sweet pepper (1 large)
1 cup chopped celery
1 cup chopped onion (1 large)
1/4 cup butter
1 10-3/4-oz. can condensed cream of mushroom soup
1 cup shredded cheddar cheese (4 oz.)
1 cup shredded Swiss cheese (4 oz.)
1 to 1-1/2 lb. cooked, peeled, and deveined shrimp
1/4 teaspoon ground black pepper
2 lemons, very thinly sliced
Prepare rice mix according to package directions. Meanwhile, in a medium saucepan cook and stir green pepper, celery, and onion in hot butter about 5 minutes or just until tender.
In a very large bowl, combine the cooked rice, cooked vegetable mixture, mushroom soup, cheddar cheese, and Swiss cheese. Stir in the cooked shrimp. Spoon mixture into a 3-quart rectangular baking dish. Sprinkle with half of the black pepper. Arrange lemon slices over shrimp mixture. Sprinkle with remaining black pepper. Bake, covered, in a 375 degree F oven about 40 minutes or until heated through. Let stand 10 minutes before serving. Makes 6 servings.
Per serving: 488 cal., 26 g total fat (14 g sat. fat), 207 mg chol., 1,313 mg sodium, 33 g carbo., 2 g fiber, and 31 g pro. Dietary exchanges: 2 starch, 3 very lean meat, 4 fat
