Submitted by: Donna Robinson
1 pkg. (8 oz.) cream cheese
1 stick butter or margarine
1 lb. shrimp, peeled and deveined (31-40 count)
1 large onion, chopped
1 large RED bell pepper, chopped
1 ribs celery, chopped
2 Tbsp. butter
1 can cream of mushroom soup
1 can (4 oz.) mushrooms, drained
1-2 tsp. garlic salt
1 tsp. Tabasco
scant 1/2 tsp. red pepper, cayanne
2 pkgs. (8 oz. each) "flaked" imitation crab meat, cut in smaller pieces
1 cup cooked rice
3/4 cup sharp cheddar cheese, shredded
1/4 cup bread or cracker crumbs
1. Melt cream cheese and butter in a double boiler. Stir to mix well.
2. In a large skillet, saute shrimp, onion, bell pepper and celery in the two Tbsp. of butter. When shrimp are pink, add the melted cream cheese and butter stirring to mix.
3. Add soup, mushrooms, seasonings, imitation crab meat and rice. Mix well and place in greased 2 quart casserole dish, a 13x9x2 inch pan or ramekins.
4. Top with cheese and crumbs. Bake at 350 degrees for 20-30 minutes or until bubbly. If taken from the refrigerator and cold, bake 10-15 minutes longer.