Rice & Shrimp Casserole

• 2 12 cups cooked basmati rice
• 2 12 tablespoons butter
• 3 cloves garlic, minced
• 12 cup onion, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 2 chili peppers, finely chopped
• 12 cup chopped mushroom, finely sliced
• 1 stalk celery, chopped
• 4 tablespoons soy sauce
• 1 12 teaspoons grated fresh ginger
• 1 egg, beaten
• 1 lb shrimp, cooked,cleaned,small (fresh or frozen, do not use canned)
• salt & pepper (to taste)
• 34 cup american monterey jack cheese (or other cheese of your choice)

1. Melt the butter over medium heat and saute the garlic& onions for 2 minutes.
2. Add mushrooms, chives, parsley, celery, chili pepper, saute 3 minutes.
3. Add soy,& ginger; saute 1/2 minute; remove from heat.
4. Stir in the shrimp and rice.
5. Turn into a buttered casserole dish, drizzle with the beaten egg (you can make this casserole ahead up to this point and just remove from fridge 45 minutes before you want to serve it).
6. Sprinkle cheese on top, cover and bake in a 350F oven for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.

basmati rice, butter, garlic, onion, fresh chives, fresh parsley, chili peppers, mushroom, celery, soy sauce, ginger, egg, shrimp, salt, american monterey jack cheese

Taken from www.food.com/recipe/rice-shrimp-casserole-36898 (may not work)