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Ingredientes
- 6 c. water
- 2 lb unpeeled large fresh shrimp
- 1 pkt medium egg noodles - (8 ounce)
- 1/2 c. sliced green onions
- 1/4 c. minced green pepper
- 2 Tbsp. butter or possibly margarine melted
- 2 can cream of mushroom soup - (10 3/4 ounce ea) undiluted
- 1 ctn plain yogurt - (8 ounce)
- 1/2 c. shredded Cheddar cheese - (2 ounce)
- 1Â 1/2 tsp minced fresh dill
- Â Â (or possibly 1/2 tspn dry dillweed)
- 1/2 tsp freshly-grnd white pepper
- 1/4 tsp salt
Direcciones
- Bring water to a boil; add in shrimp, and cook 3 min or possibly till shrimp begin to turn pink. Drain well; rinse with cool water. Chill. Peel and devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set shrimp aside.
- Cook noodles according to directions; drain.
- Cook green onions and green pepper in butter in a Dutch oven over medium-high heat, stirring constantly, till tender. Add in soup and next 5 ingredients. Gently stir in minced shrimp and noodles. Spoon mix into a lightly greased shallow 2 1/2-qt casserole. Arrange whole shrimp on top of casserole.
- Bake, covered, at 350 degrees for 35 min or possibly till thoroughly heated.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 139 | 43% |
| Total Fat 15.7g | 20% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 250mg | 83% |
| Sodium 1071mg | 45% |
| Potassium 391mg | 11% |
| Total Carbs 9.33g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.05g | 1% |
| Protein 35.07g | 56% |
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