1 1/2 cups uncooked instant rice
1 1/2 cups water
1 teaspoon vegetable oil
1 pound small shrimp, peeled and deveined
2 tablespoons butter
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of shrimp soup
1 (8 ounce) container sour cream
3/4 cup shredded Cheddar cheese
1. Preheat the oven broiler. Grease an 8×8 inch baking dish.
2. Place rice and water in a pot. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to the prepared baking dish.
3. Heat the oil in a large skillet over medium heat. Place shrimp in the skillet and cook 3 minutes, or until opaque; set aside. Melt butter in the skillet. Stir in the mushrooms and cook 2 minutes. Mix in soup and sour cream. Cook until heated through, but do not boil. Return shrimp to skillet and cook until heated through. Scoop skillet mixture over rice in baking dish and top with cheese.
4. Broil 5 minutes in the preheated oven, or until bubbly.