Shrimp & Wild Rice

• 4 cups small shrimp (cooked and peeled)
• 1 (6 ounce) box uncle ben's long grain and wild rice blend
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/2 cup chopped onion
• 1/3 cup chopped red bell pepper
• 1 large jalapeno pepper, seeds and membrane removed, cut in half and thinly sliced
• 3/4 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.

shrimp, cream of chicken soup, onion, red bell pepper, jalapeno pepper, butter, cracker

Taken from www.food.com/recipe/shrimp-wild-rice-244569 (may not work)