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Shrimp & Wild Rice

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“Here is a simple and delicious recipe I found in All Through the Seasons...Gooseberry Patch cookbook. I added a few things but it's pretty much the same. I have used half-n-half for the heavy cream and it's works out fine. Serve it with a green salad and bread makes for a complete meal.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (6 ounce) package long grain and wild rice blend, uncooked
  • 1 yellow onion, chopped
  • 1 -2 garlic clove, minced
  • 1 green pepper, chopped
  • 12 jalapeno, chopped fine
  • 12 cup butter
  • 8 ounces package sliced mushrooms
  • 1 teaspoon hot pepper sauce
  • salt and pepper
  • 1 cup heavy cream
  • 12 lb shrimp, cooked, peeled and cleaned medium size
  • 14 cup toasted almond, sliced

Directions

  1. Prepare wild rice mix according to package directions.
  2. Saute onion, green pepper, and garlic in butter in a large skillet until tender. Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat. Add cream and rice; cool slightly. Add shrimp, mixing well, and pour into a buttered 11" x 7" baking dish; top with almonds.
  3. Bake, uncovered, at 350 degrees for 30 minutes.

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