An updated version of an old-fashioned favorite.
3/4 c. butter, divided
1 onion, sliced
8-oz. pkg. sliced mushrooms
1/4 c. green pepper, diced
2 c. prepared long-grain and wild rice
1-1/2 lbs. medium shrimp, peeled and cleaned
1 T. Worcestershire sauce
hot pepper sauce to taste
salt and pepper to taste
1/2 c. all-purpose flour
1-1/2 c. chicken broth
1/2 c. white wine or chicken broth
In a large heavy skillet, melt 1/4 cup butter over medium heat. Add onion, mushrooms, and pepper; sauté for 8 minutes. Add rice; toss until well blended and spread across bottom of a greased 2-quart casserole dish. Set aside. In a medium mixing bowl, combine shrimp, sauces, salt and pepper. Arrange evenly over vegetable mixture; set aside. Melt remaining butter over medium heat in a saucepan; add flour and whisk for one minute. Add broth and wine or additional broth. Whisk until well blended and slightly thickened; pour evenly over shrimp. Bake at 350 degrees for 25 minutes, until bubbly. Serves 6.
Broth is an easy substitution for wine in recipes. Use beef broth for red wine and chicken broth for white.