Shrimp Casserole

• 4 cans shrimp or 1 lb. fresh shrimp
• 1 (12 oz.) can clam juice or 4 to 5 pkg. instant broth
• 1/4 c. chopped green onion
• 1/4 c. parsley
• 1 clove garlic
• 2 c. rice
• 1 can water
• 3 chicken cubes
• 1 c. chopped celery with leaves
• 1/2 c. chopped nuts
• 1/4 lb. butter

1. Heat the clam juice, water and chicken concentrate in a saute pan.
2. You will need 4 cups of liquid.
3. Heat the empty casserole in oven at 375u0b0.
4. Melt butter in a large heavy frying pan; heat to sizzle.
5. Add rice and stir constantly until golden.
6. Place rice in heated casserole and add hot bouillon.
7. Cover and bake in 350u0b0 oven for 30 minutes.
8. Add baked rice and stir parsley, onion, nuts, garlic and shrimp.
9. Mix well.
10. Replace cover and cook 15 minutes longer.
11. Use McCormick crab and shrimp boil to boil the shrimp. Replace cover and cook 20 minutes longer.

shrimp, clam juice, green onion, parsley, clove garlic, rice, water, chicken cubes, celery, nuts, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973175 (may not work)