Shrimp Casserole

• 1 cup uncooked long-grain rice
• 1/4 cup butter
• 2 pounds peeled and deveined, medium-size raw shrimp (2 1/25 count)
• 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery
• 4 garlic cloves, minced
• 1 (10 3/4-oz.) can cream of shrimp soup
• 1 (10-oz.) container refrigerated Alfredo sauce
• 1/3 cup dry white wine or chicken broth
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon ground red pepper
• 3/4 cup grated Parmesan cheese

1. Preheat oven to 400u0b0. Bring 2 cups water to a boil; stir in rice, and cover. Reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Add shrimp and next 2 ingredients; saute 4 to 5 minutes or just until shrimp turn pink. Stir in soup, next 4 ingredients, hot cooked rice, and 1/2 cup Parmesan cheese. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/4 cup Parmesan cheese.
3. Bake at 400u0b0 for 25 to 30 minutes or until bubbly. Let stand 5 minutes.
4. Note: We tested with Pictsweet Seasoning Blend for frozen diced vegetables.

longgrain rice, butter, shrimp, onion, garlic, cream of shrimp soup, alfredo sauce, white wine, cajun seasoning, ground red pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/shrimp-casserole (may not work)