Regal Shrimp on Rice
3 cups cooked Rice 1 cup Milk 2 large Eggs, beaten
1/4 shredded Parmesan Cheese 2 Tbsp. Green Onion, sliced
thin 2 cups Mushrooms, sliced
2/2 cup Green Pepper Strips 2 Tbsp. Butter 1 pound cleaned
and deveined Shrimp, cooked 3 minutes on high in micro-
wave, drain any moisture off shrimp.
3/4 pound Velveeta Cheese, cubed
4/4 cup dry White Wine
5/2 tsp. dried Tarragon Leaves, crushed
In a large bowl, combine rice, milk, eggs, Parmesan cheese
and onions, mix well. Spoon into 9" pie plate. Bake at 350
degrees 35 to 40 minutes or until knife inserted near center
comes out clean. Cut into 6 wedges.
Saute' mushrooms and peppers in butter. Reduce heat to
medium. Add remaining ingredients, stir until Velveeta
melts. Serve over rice wedges. Serves: 6 BonApetit' PattyG
from Missouri
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