4 oz (100 g) shelled Shrimps
1 1/4 cup (300 ml) 1/2 pint coating cheese sauce
275 g (11 oz) canned sweetcorn, drained
2 celery stalks, finely chopped
3 spring onions, chopped
salt
pepper
8 oz (225 g) long- grain rice
1 1/4 cup (300 ml) 1/2 pint coating cheese sauce
275 g (11 oz) canned sweetcorn, drained
2 celery stalks, finely chopped
3 spring onions, chopped
salt
pepper
8 oz (225 g) long- grain rice
method
1. Stir most of the Shrimps into the sauce, then fold in the sweetcorn, celery and spring onions.
2. Add salt and pepper. Pour into a greased baking dish, cover and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 25 minutes.
3. Meanwhile, cook the rice in boiling salted water until tender. Drain, if necessary, and arrange around the edge of a warmed serving dish.
4. Pour the Shrimp sauce into the centre and garnish with the remaining Shrimps.
2. Add salt and pepper. Pour into a greased baking dish, cover and bake in a preheated moderately hot oven 190°C (375°F) Gas Mark 5 for 25 minutes.
3. Meanwhile, cook the rice in boiling salted water until tender. Drain, if necessary, and arrange around the edge of a warmed serving dish.
4. Pour the Shrimp sauce into the centre and garnish with the remaining Shrimps.
serving amount
serves 4
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