LOWCOUNTRY SHRIMP BOGG

This recipe came via the need to cook a large quantity of food for a BBQ cook-off for the "anything but pork" contest. We didn't win, although several spectators and partakers in Ridgeway SC begged me for the recipe.

If I had multiplied this recipe by ten, I'm sure we would have won. The competition is not judged - the winner is based on how many samples were bought. WE RAN OUT in less than an hour. Oh well, better luck next time!

PS. I do have another clue that this was a hit - the DHEC people wanted the recipe too and said they were going to post it on their website.



1 pound cooked, peeled, tails off, frozen, small shrimp, rinsed & thawed
2 cups cooked rice, white or wild (wild in this picture)
2 cups grated Colby cheese or mild cheddar
1 can mushroom soup
1 cup sliced mushrooms, can or jar, drained
½ cup butter
1 cup diced celery
1 cup diced Vidalia onion
½ cup diced green pepper
5 Dashes Tabasco and/or ¼ cup Texas Pete

Sauté celery, onions, and green pepper in butter until tender
Stir in mushrooms and soup
Stir in rice and cheese
Stir in shrimp
Add Tabasco and/or Texas Pete to taste

Cook in a large casserole dish @ 325 degrees until hot and bubbly - aka when temperature probe reaches 160