Ingredients:
. 2 lb. Shrimp (peeled)
. Extra Virgin Olive Oil
. 1 Stick Butter, divided
. 3 cups Diced Yellow Onion
. 1 cup Diced Green Bell pepper
. 1 cup Diced Celery
. 4 Cloves Diced Garlic
. 2 10-oz cans Rotel Tomatoes
. 6 Slices Bread (dampened with water)
. 2 cans Cream of Mushroom Soup
. 6 cups Cooked Rice
. 1 cup Chopped Parsley
. 1 cup Diced green Onion
. Italian Seasoned Panko Breadcrumbs
Directions:
Cook rice. Using 4 Tbsp butter and EVOO, sauté first 4 veggies in a deep pot. Add shrimp and Rotel and cook on med-high until shrimp are cooked. Add soup and stir. Remove from heat. Add bread by tearing and squeezing into dish. Add rice, parsley & Green Onion and pour all into a baking dish sprayed with non-stick spray. Cover lightly with breadcrumbs and dot with remaining butter. Bake at 375 degrees for 30-40 minutes.
