Prep Time: 1 Hour
Yields: 4–6 Servings
Every Thursday in the month of July, Chef John Folse and Paul Gates will be "Stirrin' It Up" with kids from all around the Baton Rouge area. Claire Traylor of Denham Springs, Louisiana enjoys cooking and grilling at home with her family. She loves seafood and enjoys making this shrimp dish with her parents.
1 lb. (70–90 count) shrimp, peeled and deveined
1 (10-ounce) package yellow rice, cooked
½ stick butter, melted
1 cup diced onions
1/4 cup sliced garlic
1 (10-ounce) can ROTEL
1 (10-ounce) can cream of mushroom soup
salt and black pepper to taste
granulated garlic to taste
Preheat oven to 350 degrees F. In a large saute pan, heat butter over medium-high heat. Add onions and sliced garlic and saute 3–5 minutes or until vegetables are wilted. Add shrimp and cook 7–10 minutes or until pink and curled. Add ROTEL and cream of mushroom soup, blending well into the mixture. Bring to a low boil, reduce to simmer and cook 7–10 minutes or until heated thoroughly. Season to taste using salt, black pepper and granulated garlic. In a large mixing bowl, combine shrimp sauce and cooked yellow rice, mixing thoroughly. Once mixed, place in a 9"x13" casserole dish. Cover and cook 15–20 minutes or until mixture is bubbling around the edges and heated thoroughly. Serve with garlic bread.