Recipe Collection |  Share a Recipe 

Submitted by: Teresa Mulhern from Powell, OH.
Originally shared on the web 01/31/2013

6 oz. pkg. long-grain and wild rice mix, uncooked
1 yellow onion, chopped
1 green pepper, chopped 1/2 c. butter
8 oz. pkg. sliced mushrooms
1 t. hot pepper sauce
salt & pepper to taste
1 c. whipping cream
1/2 lb. medium shrimp cooked, peeled and cleaned
1/4 c. slivered or sliced almonds

Prepare wild rice mix according to package directions. Sauté onion and green pepper in butter in a large skillet over medium heat until tender. Add mushrooms, hot pepper sauce and salt and pepper to taste remove from heat. Add cream and prepared rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11”x7” baking pan; top with almonds. Bake uncovered at 350 degrees for 30 minutes. Serves 4