Charlene's Recipe

Southern style shrimp and rice

Category: Best ever casseroles

Serves 6

3/4 cup butter, divided
1 onion, sliced
8 oz pkg sliced mushrooms
1/4 cup green pepper, diced
2 cup prepared long grain and wild rice
1 1/2 lbs medium shrimp, peeled and cleaned
1 Tbsp Worcestershire sauce
hot pepper sauce to taste
1/2 cup all purpose flour
1 1/2 cup chicken broth
1/2 cup white wine or chicken broth

In a large heavy skillet, melt 1/4 cup butter over medium heat. Add onion, mushrooms and pepper; saute 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 minutes. 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.