Creole Seafood Supreme
Ingredients
1 (8 oz.) pkg. cream cheese
1/2 C. butter, divided
1 1/2 lbs. raw shrimp, peeled
6-7 green onions, sliced
1 sm. red bell pepper, seeded and
chopped
3 ribs celery, thinly sliced
1 can condensed cream of mushroom
soup, undiluted
1 (6 oz.) jar sliced mushrooms,
drained
1 tsp. hot pepper sauce
1 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 lb. crabmeat
1 Tbsp. lemon juice
3 C. cooked rice
2 1/2 C. shredded cheddar cheese
Cracker crumbs
Paprika
Cooking Instructions
Melt cream cheese and 6 tablespoons butter in top of double boiler or microwave; set aside. Saute shrimp, green onions, bell pepper and celery in remaining 2 tablespoons butter until shrimp turn pink. In a large bowl combine soup, mushrooms, hot pepper sauce, garlic salt, Worcestershire sauce and cayenne pepper. Add a cream cheese mixture and sauteed shrimp mixture; stir to combine. Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice. Spoon into greased 3-quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika. Bake in a 350 degree oven for 30 minutes, or until heated through and bubbly. Serves 10-12.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)