Shrimp, Rice and Artichoke Casserole
That's Trump
Shrimp, Rice and Artichoke Casserole
That's Trump
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1 medium onion, chopped 2 stalks celery, chopped 3 garlic cloves 2 green peppers, chopped 2 bay leaves 1/4 cup butter 3 pounds shrimp, boiled, peeled and deveined 4 cups cooked rice 1/2 cup tomato sauce 1 cup whipping cream 3/4 teaspoon cayenne pepper salt to taste two 14 ounce cans artichoke hearts (12-14 count), drained and halved 1 1/2 cups grated cheddar or Swiss cheese Directions: Saute onion, celery, garlic, peppers and bay leaves in butter until onion is soft. Discard garlic cloves. Add cooked shrimp and rice, stirring until hot. Add tomato sauce, cream, cayenne, salt and artichokes. Stir well. Remove bay leaves. Pour into 9 x 13 glass baking dish. If casserole is not baked immediately, cover and refrigerate until ready to bake. Before baking, sprinkle with cheese. Cover and bake at 350°F for 30 minutes, or until heated through. Serves 6 or 8. |