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Shrimp & Wild Rice

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“Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.”

Ingredients Nutrition

  • 4 cups small shrimp (cooked and peeled)
  • 1 (6 ounce) boxuncle ben's long grain and wild rice blend
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 12 cup chopped onion
  • 13 cup chopped red bell pepper
  • 1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
  • 34 cup butter, divided
  • 1 cup crushed Ritz cracker


  1. Cook rice as directed.
  2. Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
  3. Mix with the cooked rice.
  4. Fold in cooked shrimp.
  5. Spread evenly into a greased 8X11 inch baking dish.
  6. Cover with crushed Ritz crackers.
  7. Drizzle with 4 tablespoons melted butter.
  8. Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
  9. Serve with salad and garlic bread.

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