Creamy Shrimp Pie With Rice Crust

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups cooked rice
• 1/4 cup softened butter, divided use
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped pimiento
• 1 tablespoon grated onion
• 1/4 teaspoon salt
• 3/4 teaspoon ground black pepper, divided use
• 1 1/2 lbs shrimp, peeled and deveined
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 teaspoon lemon juice

Recipe

• 1 preheat oven to 350°f.
• 2 combine rice, half the softened butter, the parsley, pimiento, onion, salt and a little less than 1/3 of the pepper; mix well.
• 3 press evenly around the sides and bottom of a 10-inch pie plate.
• 4 in a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes.
• 5 spoon shrimp into the rice crust.
• 6 in the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper.
• 7 stir until smooth and thoroughly heated.
• 8 pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top.
• 9 serve hot.