Creamy Shrimp Pie with Rice Crust

A buttery crust of rice is filled with succulent shrimp in a creamy mushroom sauce.

Recipe Ingredients:

1 1/2 cups cooked white rice
1/4 cup softened butter - divided use
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped pimientos
1 tablespoon grated onion
1/4 teaspoon salt
3/4 teaspoon ground black pepper - divided use
1 1/2 pounds shrimp, peeled and deveined
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1 teaspoon lemon juice

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. For Crust: Combine rice, 2 tablespoons of the softened butter, parsley, pimiento, onion, salt and a little less than 1/3 of the pepper. Mix well. Press evenly around the sides and bottom of a greased 10-inch pie plate.
3. For Fillings: In a medium, heavy skillet over medium heat, melt remaining butter; add cook shrimp and cook, stirring frequently, until pink, 5 to 7 minutes. Spoon shrimp into the rice crust.
4. In the same skillet, combine cream of mushroom soup, lemon juice and remaining pepper. Stir until smooth and thoroughly heated.
5. Pour soup mixture over the shrimp and bake for 30 minutes or until lightly browned on top. Serve hot.

Makes 8 servings.