Ingredients
- 1 x 10¾-ounce can condensed cream of mushroom soup
- ¼ teaspoon ground black pepper
- 1½ tablespoons lemon juice
- ½ pound peeled and de-veined cooked shrimp
- 3 cups hot cooked rice
- 3 tablespoons chopped pimentos
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced onion
- 2 tablespoons butter or margarine, melted
Make it step by step
- Combine soup, pepper and lemon juice in medium saucepan. Cook over low heat, stirring occasionally, until bubbly hot.
- Add shrimp. Heat 1 to 2 minutes longer.
- Toss rice with pimentos, parsley, onion and butter.
- Spoon around inside edge of serving dish; ladle shrimp mixture into center of dish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.